Granulated sugar18 Ounce
 Oil2 Tablespoon (Hot)
 Milk1 Tablespoon
 Water1 Pint
 Syrup1 Cup (16 tbs)
 Rose essence2 Drop
 Dry milk powder3 Ounce
 Flour2 1⁄4 Ounce
 Baking powder1⁄4 Teaspoon
 Castor sugar2 1⁄4 Ounce
 Fat-free cottage cheese6 Ounce

Nutrition Facts

Serving size: Complete recipe

Calories 3827 Calories from Fat 66

% Daily Value*

Total Fat 8 g11.6%

Saturated Fat 4.3 g21.4%

Trans Fat 0 g

Cholesterol 41.2 mg

Sodium 986.5 mg41.1%

Total Carbohydrates 933 g311.1%

Dietary Fiber 1.7 g6.9%

Sugars 586.2 g

Protein 34 g67.9%

Vitamin A 34.4% Vitamin C 2.7%

Calcium 72.7% Iron 70.5%

*Based on a 2000 Calorie diet


Mix powdered milk and cottage cheese thor- oughly together.
Add sifted flour and castor sugar (each equal to one-quarter of the com- bined weights of the powdered milk and cottage cheese) and the baking powder.
Knead very thoroughly together.
Form into balls the size of walnuts.
Leave for a while till they swell.
Fry in hot oil (not overheated - first try one — they must be golden in colour, not dark when cooked; if oil is too hot, first re- move it from the heat before continuing).
Then soak the cooked balls in the cold syrup for at least three hours, or preferably over- night.
Remove them from the syrup and bring the syrup to the boil again, adding the rose essence.
Now add the balls and boil till' they are soft; i.e.
till the syrup has penetrated.
Serve in the syrup.
If some are left over, boil them again the next day before serving — as before, but add- ing a little water to the syrup before boiling if it is too thick.