1¼ cup sugar

3 cups water

4 drops rose water

7 tbsp powdered milk

3 tsp self-raising flour

1 tsp semolina (Sooji)

3 tsp butter

8 cardamoms

pinch of saffron

milk to mix

oil for deep frying

Method:

* Put the sugar and water in a heavy base or nonstick pan and heat to dissolve the sugar. Increase the heat and boil for 2-3 minutes to make a syrup. Mix in the rose water and set aside.
* Put powdered milk, flour, semolina, butter, ground cardamom, and saffron in a bowl. Mix well with a little milk to make a soft dough.
* Divide into 18-22 equal portions, and roll each portion into a ball.
* Heat the oil and gently deep fry the balls until golden brown.
* Remove with slotted spoon and put into the syrup.
* Bring the syrup to a boil, then remove from the heat.
* Transfer the balls to a large shallow serving dish.

Paneer Makhni Recipe:

METHOD

1. Cut the cottage cheese into 2 1/2 inch by 1 inch strips.

2. Deep fry the cottage cheese in hot oil until golden in color.

3. Keep aside in a bowl of salted water.

4. Chop the garlic and coriander leaves.

5. Heat the butter, add cloves, bayleaf, cardamom and cinnamon.

6. Add the chopped garlic and saute for a minute and add the onion paste.

7. Mix the ginger garlic paste.

8. Add all the powders and the tomato puree.

9. Cook for 2 minutes. Add 100 ml of water and simmer for 10 minutes.

10. Add the cream and the rest of the ingredients and cook for 2 minutes.

11. Mix the fried cottage cheese. Cook for another 2 minutes and serve garnished with cream.

Ingredients:
450 Grams Chick Peas (soaked 24 hours) — (1 pound)
1 Medium Onion
1 Medium Potato, Peeled
4 Cloves Garlic
1 Teaspoon Coriander, Ground
1 Teaspoon Cumin, Ground
2 Teaspoons Salt (or to taste)
1/2Teaspoon Pepper
1/2Teaspoon Cayenne (or to taste)
1 Tablespoon Flour
Vegetable Oil for Frying
2 Teaspoons Baking Soda
1 Recipe Sesame Seed Sauce

Direction:
Drain the chick peas. Quarter the onion and potato.
Run all through the fine holes of a meat grinder along with the garlic two times.
Add coriander, cumin, salt, pepper, cayenne and flour and mix well.
Run this mixture through the grinder once more. Mix again. Cover and leave to rest for two to three hours.
Heat the oil for deep frying. While the oil is heating add the baking soda to the chick pea mixture.
With dampened hands, form mixture into balls the size of a walnut, then flatten slightly into a patty.
Deep fry, making sure patties are cooked through and are golden brown.
Remove from oil with a slotted spoon and drain on paper towels.
Serve with Pita bread by cutting the loaves in half and filling the pockets with 2 or 3 patties.
Add sliced radishes, chopped parsley, diced tomatoes, pickles and hot peppers.
Drizzle Sesame Seed sauce over the contents.