Utensils
2 pan(one small & one big)
Plate
Spatula
Ingredients
Carnation Milk Powder- (1 cup)
All-purpose flour – (half cup)
Baking soda- (half tablespoon)
Ghee- (half table spoon)
milk (just enough to make the dough)
Keshar- (few)
Cardamom- (4-5)
For sugar syrup (chasni)
Oil for frying
Sugar (2 cups)
Water
METHOD LAL MOHAN
Make the dough by consolidating the milk powder, universally handy flour and spread.
Add milk to make medium-hard batter
Make balls by tenderly rolling every part between your palms into a smooth ball.(put ghee in your plam so the mixture won't stick to it.)
Place the balls on a plate and Cover with a moist yet dry kitchen towel.
Heat the oil on high and afterward bring down the warmth to medium.
Slip in the balls into the hot oil from the side of the dish, one by one.
They will sink to the base of the dish, however don't attempt to move them. Rather, tenderly shake the container to keep the balls from searing on only one side.
After around 5 minutes, the balls will ascend to the surface. (The lalmohans ought to rise gradually to the top if the temperature is simply right.)
Presently they should be tenderly and always cooked to give them a chance to sautéing on all sides.
On the off chance that the temperature of the oil is too high then the lalmohans will tend to break, So modify the temperature.
The balls must be seared gradually under medium temperatures to cook totally from inside and equally on all the side.
METHOD SUGAR SYRUP
The syrup ought to be made before and kept warm.
To make the hot sugar syrup include blend the some sugar to some water.
Include 4-5 cardamom cases, marginally pounded and a couple strands of "Kesar".
Blend with a spoon and after that warmth at medium warmth for 5-10 minutes until sugar is all broken down in water.
Exchange this hot syrup into a serving dish.
Keep warm on stove.
Include the seared lalmohan specifically into the warm syrup.
Leave lalmohan balls in sugar syrup overnight for best results.