• Mawa (khoya) 1 1/2 cup
• Chenna 1/4 cup
• Soda bicarbonate 1/4 teaspoon
• Refined flour (maida) 3 tablespoons
• Green cardamom powder 1/4 teaspoon
• Sugar 2 cups
• Ghee to deep fry
Grate khoya and mash chenna and keep aside. Mix the two along with soda bicarbonate, refined flour, green cardamom powder and a little water to make a soft dough. Divide into sixteen equal portions and shape into balls. Prepare a sugar syrup with sugar and two cups of water. Clear the syrup by removing the scum, if any. Heat ghee/oil in a kadai. Add the balls and deep fry on low heat till golden in colour. Drain and soak in the sugar syrup for atleast fifteen to twenty minutes before serving.
Credits: Sanjeev Kapoor.