March 20, 2013
INGREDIENTS8 cups whole milk
2½ cups sugar
? tsp. saffron
1 tsp. rosewater
8 cardamom pods, cracked
¼ cup (1¼ oz.) all-purpose flour, sifted
¼ cup semolina flour
½ tsp. baking powder
3 tbsp. ghee or clarified butter, plus more for frying
1 tbsp. plain yogurt
INSTRUCTIONS1. Bring milk to a boil in a 4-qt. nonstick pan. Reduce heat to medium-low; cook, stirring, until very thick, about 5 hours. You should have 1½ cups of thickened milk; let cool to room temperature.
2. Bring sugar, saffron, rosewater, cardamom, and 1¾ cups water to a boil in a 1-qt. saucepan. Cook, stirring, until sugar dissolves, 8-10 minutes; let cool.
3. Combine thickened milk, the flours, and baking powder in bowl of a stand mixer fitted with a paddle attachment; mix. Add ghee, yogurt, and egg; continue to beat until dough forms. Cover with plastic wrap and set aside for 10 minutes.
4. Heat 2" ghee in a 6-qt. pan until a deep-fry thermometer reads 275°. Using wet hands, divide dough into 16 pieces; roll into balls. Working in batches, fry, stirring... Get the recipe >>
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