Description
Description
- Traditionally made from khoya (mawa) or milk powder mixed with a little flour and leavening, shaped into smooth balls, fried on low heat until evenly golden, then soaked in warm sugar syrup scented with cardamom, rose water, or saffron.
- Served warm or at room temperature, it’s a festival and celebration staple, often paired with rabri or vanilla ice cream for a hot‑cold contrast.
Key features
- Texture: soft, pillowy, and moist throughout, with a delicate outer skin that absorbs syrup without turning mushy.
- Flavor: rich milky sweetness balanced by light floral notes of rose/cardamom and optional saffron; sweetness can be adjusted by syrup thickness.
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