For dumplings
1 cup milk powder
1 tsp baking powder
1 egg, whisked
1 tbsp ghee
For sweet milk
2 litres whole milk
3/4 can condensed milk, about 200g or as per preference of sweetness
1 tbsp almond powder
2 cardamom pods, skin removed and seeds crushed
Generous pinch of saffron
Slivered almonds and pistachios for garnish
Method
Heat milk with saffron, almond powder and cardamom until it reduces by little less than half. Make sure to stir from time to time to avoid sticking at the bottom. Takes about half an hour.
Whisk in the condensed milk and keep on low flame.
Meanwhile lightly knead together the milk powder, baking powder, ghee and egg to form a smooth non sticky dough. If the dough is sticky, add 1 tsp of milk powder at a time until smooth, crack free dough is achieved.
Divide the dough into 16-18 equal size balls and lightly flatten them.
Keeping the milk at medium high heat, with a spoon add all the balls into the milk and heat for 3 minutes.
Cover and continue to cook for another 5 minutes. The dumplings will rise to the surface, double in size and should be soft all the way through.
Chill for couple of hours before serving. To avoid the thin layer of skin to form on the top, cover the bowl with cling film touching the surface. I don't bother with it.
Garnish with nuts before serving.
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