MithoLal Mohan
Khuwa kneaded with a little flour, rolled into balls, fried until deep brown, then dropped into warm syrup to drink it up. Darker and denser than the gulab jamun it resembles, and on every Nepali sweet shop counter.
Ingredients
- 250 g Khuwa (khoa), grated
- 4 tbsp Plain flour
- 1/4 tsp Baking soda
- 2 cups Sugar
- 2 cups Water
- 4 pods Green cardamom, crushed
- 500 ml Vegetable oil or ghee, for deep frying
Steps
- Makes about 16. Boil the sugar, water and cardamom into a thin syrup, 5-6 minutes, then keep it warm off the heat.
- Knead the khuwa with the flour and baking soda into a smooth, crack-free dough. Cracks in the dough become cracks in the fried ball.
- Roll into balls the size of a walnut, without pressing hard.
- Heat the oil to a low 130-140C. Hot oil sets the crust before the middle cooks and leaves a raw core.
- Fry gently, turning constantly, for 12-15 minutes until deep mahogany brown.
- Lift them straight into the warm syrup and leave to soak at least 2 hours.
- Serve warm or at room temperature.
Nutrition
| Per serving (2 pieces · in syrup) | Per 100 g |
|---|---|
| 598 kcal | 443 kcal |
| Protein: 10.5 g | 7.8 g |
| Carbs: 73.7 g | 54.6 g |
| Fat: 30.2 g | 22.4 g |
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