Rose Ball
A delightful dessert that combines the sweetness of khoya with the floral notes of rose water, creating a rich, melt-in-your-mouth confection.
Ingredients
Main Ingredients
- 1 cup Fresh khoya (Crumble finely)
- 2 tbsp All-purpose flour
- 1/4 tsp Baking powder
- 1 tbsp Ghee (Warm)
- 1/8 tsp Cardamom powder (Optional)
- 2–3 tbsp Whole milk (As needed to bind dough)
- 2 cup Granulated sugar
- 1 cup Water
- 3–4 pods Green cardamom (Crushed)
- 1 tsp Rose water (Add off heat)
- 5–6 strands Saffron (Optional)
- 1/2 tsp Lemon juice (Prevents crystallization)
- 2–3 cup Ghee or oil (Neutral oil if preferred)
Instructions
Preparation
- In a saucepan, bring the sugar and water to a gentle boil. Add the crushed green cardamom pods. Stir until the sugar dissolves and the mixture thickens slightly into a syrup that clings enticingly to the spoon.
- In a bowl, combine the crumbled khoya, warm ghee, all-purpose flour, and baking powder. Knead until it forms a soft, pliable dough.
- Take small amounts of dough and roll them into perfectly smooth spheres without cracks.
- Heat ghee or oil in a pan. Gently place the dumpling balls in the hot oil, frying until they achieve that perfect deep golden hue.
- Remove the balls and place them in the warm syrup. Let them soak to absorb the sticky sweetness.
Notes
Serve warm, alongside vanilla ice cream or during special occasions. Store leftovers in an airtight container in the refrigerator for up to a week. Reheat if desired.