Indian Milk Balls
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g skimmed milk powder
- 4 teaspoons semolina
- 4 tablespoon flour
- 0.5 teaspoon ½ baking powder
- 0.5 ½ vanilla pod (s), the pulp it
- 1 tablespoon butter, liquid
- 1 pinch cardamom, ground
- milk
- 1 tablespoon sugar
- honey or powdered sugar
- Oil for deep-frying
Print Recipe
Pin Recipe Instructions
- Scrape the pulp from the vanilla pod and mix with about 6 tablespoons of milk and butter. Mix the remaining dry ingredients together. Gradually add the vanilla butter milk mixture. Then add enough milk to make a soft, malleable dough. Shape the dough into as many balls (approx. 2.5 cm in diameter) until the dough is used up.
- Now heat the oil and fry the balls in portions until golden brown. Then drain on kitchen paper (set the oil temperature so that the balls are ready in about 3 minutes - on my stove this is level 4 of 6 possible levels). Do not put too many balls in the pot at once, as they will still rise a little.
- Arrange it while still hot on a plate or in a dessert bowl and pour honey over it or dust with powdered sugar.
- The balls also taste very good cold.
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