Ingredients
| Quantity | Measure | Ingredients |
| 2 | Whole | Eggs |
| Quarter | Kilogram | Flour, Maida - (American Pillsbury) |
| 1 | Teaspoon | Kesar/Saffron |
| 2 | Whole | Lime (fresh) |
| 0.5 | Liter | Milk |
| Quarter | Kilogram | Rava/Soji/"Semolina" |
| A | Little | Salt |
| Quarter | Kilogram | Sugar |
Method
Boil the milk and add the juice. Note, a wide brim shallow pan, like a wok, is best suitable for boiling milk, so that it does not overflow. The milk curdles Now put the curdled milk, in a cloth, and bundle it and hang it above the wash basin, for the water to drain off.
Sift the maida and Rava. Mix it with the dry curds formed from the curdled milk. Mix the eggs and salt as well, and knead it well.
Form into small balls. Boil ghee in a deep frying pan, and fry them till they turn brown.
In the meantime, boil the sugar in 3 cops of water, and prepare a thick syrup. Dissolve kesar into the sugar syrup.
Put the fried balls, in the syrup and leave in it for one hour.
Serve with syrup.
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