Boil over a medium low heat the cold
water, cardamon powder, white sugar and vanilla essence together.
Allow to simmer until a thick syrup is obtained. Be careful not to
allow the mxture to caramelise. Remove from heat and leave in
saucepan.
Mix well together the powdered milk,
baking powder and white flour in a separate container.
Melt the butter in a saucepan over
low heat. Pour the melted butter into the powdered milk mixture. Add
two tablespoons of cold water to the mixture and work the pastry until
a uniform pastry mix is obtained. Divide into rounded balls about 1
inch (25mm) in diameter.
Fry the balls in melted butter (or
ghee) over low heat, until golden brown in colour.
Dip into the syrup and remove
immediately. Place on a serving plate.
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