Plain White Flour (Wheat - If Poss) - 152g 
Yoghurt - 1 Teaspoon
Yeast - 1/2 Tspn
Cardamon pod - 1 (Powdered)
Sugar 3/4 kg
Milk 125ml
Vanila essence
Oil for frying
Method: Mix the Flour, Yeast, and pounded Cardamom seeds in a bowl with the Yoghurt, then add the milk. Mix in just a little water and go on beating well for about five minutes with your hand until you can pickup a piece of the mixture in your fingers. Leave to rest.
Syrup: In a pan, add Sugar, Water and any Flouvorings you prefer, and bring to boil, until consistency just begins to thicken slightly. Leave to rest & Cool.
Frying: In a Frying Pan or a Wok (Karahi), add enough Oil so to cover the balls when frying.
Shape the Mixture into tiny balls and put into the boiling oil then reduce heat. Turn and stir, until they are all golden brown. Remove with a slotted spoon, shaking off excess oil, then drop into the syrup.
Serve in a bowl, with some Syrup.
Yoghurt - 1 Teaspoon
Yeast - 1/2 Tspn
Cardamon pod - 1 (Powdered)
Sugar 3/4 kg
Milk 125ml
Vanila essence
Oil for frying
Method: Mix the Flour, Yeast, and pounded Cardamom seeds in a bowl with the Yoghurt, then add the milk. Mix in just a little water and go on beating well for about five minutes with your hand until you can pickup a piece of the mixture in your fingers. Leave to rest.
Syrup: In a pan, add Sugar, Water and any Flouvorings you prefer, and bring to boil, until consistency just begins to thicken slightly. Leave to rest & Cool.
Frying: In a Frying Pan or a Wok (Karahi), add enough Oil so to cover the balls when frying.
Shape the Mixture into tiny balls and put into the boiling oil then reduce heat. Turn and stir, until they are all golden brown. Remove with a slotted spoon, shaking off excess oil, then drop into the syrup.
Serve in a bowl, with some Syrup.
I thought u use coconut milk in kaimati ...but i will try this as well...thnx for this recipe
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