Crumble khoya into a bowl, add flour and baking powder, then knead gently for 1-2 minutes until smooth. Add milk one teaspoon at a time only if dough feels too dry to shape—avoid overmixing to prevent hard balls.
1 cup khoya, 3 tablespoons all-purpose flour, 0.5 teaspoon baking powder, 1-2 tablespoons milk
Combine sugar, water, crushed cardamom pods, and lemon juice in a pan. Boil until syrup reaches 215°F (one-string consistency), about 8-10 minutes. Keep syrup warm for soaking.
2 cups sugar, 2 cups water, 4-5 pods cardamom, 1 teaspoon lemon juice
Roll dough into smooth, crack-free balls about 1 inch diameter. Ensure surfaces are completely smooth to prevent splitting during frying.
1 cup khoya, 3 tablespoons all-purpose flour, 0.5 teaspoon baking powder, 1-2 tablespoons milk
Heat oil or ghee in a deep pan to 320°F. Fry 4-5 balls at a time, stirring gently with a slotted spoon. Fry for 7-8 minutes until they turn deep golden brown and float easily.
3-4 cups ghee or neutral oil
Transfer hot fried balls directly into warm syrup (about 100°F). Let soak at room temperature for 2-3 hours, turning once halfway. Balls will double in size and become soft and spongy.
2 cups sugar, 2 cups water, 4-5 pods cardamom, 1 teaspoon lemon juice, 1 teaspoon rose water or saffron
