HKC 8.39: SWEETBALLS

Make sweet nectar by mixing sugar and water until it is clear. In a mixing bowl put whole milk and add powdered milk a little at a time. Beat with a fork until all milk is added and you have a stiff dough. Rub a little ghee onto a smooth surfaced table and on your hands. Knead the dough for a few minutes, quickly, and then pinch off bits and roll into balls 1/2" in diameter. Make the balls very quickly because the dough tends to dry up. (It will be easiest if you do this in 2 or 3 batches by dividing the milk measurements in half or thirds.) Heat the ghee in a large frying pan that keeps its heat well-cast iron is very good for this preparation. Deep fry the sweetballs very slowly on low heat until they are golden brown. Keep stirring gently. They will swell up during the cooking. When they are done, remove them with a slotted spoon and place them in the sweet nectar. Soak them for 1-2 days, stirring gently 3 or 4 times a day. This is the devotees' most favorite sweet.