Rosbora Dough:

• 2 tbsp ghee

• 1 cup fine semolina

• 1 1/2 cup of milk

• 1/4 cup milk powder

• 1/2 tsp baking powder

• 1/2 tsp baking soda

Sugar Syrup:

• 11/2 cup of water

• 11/2 cup of sugar

• 4 cardamom pods

• Few saffron strands

Method:

1. Melt the ghee on low heat and fry the semolina in ghee for 4-5 minutes.

2. Gradually add in the milk as you stir and cook on very low heat.

3. Turn off the heat and then add milk powder and mix very well.

4. Let the drought cool down completely.

5. Meanwhile, in a separate pot, prepare syrup dissolving sugar in the water.

6. Stir in cardamom pods, saffron strands and boil. 

7. Remove from heat, cover and keep the syrup warm.

8. Now add the baking powder and baking soda to the semolina dough.

9. Mix well and knead the dough for 4-5 minutes or until soft.

10. Make gooseberry sized balls and flatten them (1/2 inch in thickness).

11. Heat the oil in the pan and deep fry the dough until it turns golden brown. 

12. Transfer them to the warm syrup pot, cover and soak for 20 to 30 minutes before serving.