How To Make Delicious Lal Mohan – Nepali Sweet Dish

1. Make the dough by combining the milk powder, all purpose flour and ghee. Add just enough milk to make a medium hard dough. Gently roll each portion between your palms into a smooth ball. Place on a plate and cover with a damp yet dry kitchen towel.

2. Heat the oil high and lower the heat to medium. Slip the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep them from browning on just one side.

3. After about 5 minutes, they should rise to the surface. If they are cooked too fast or at too high a temperature, they will break open, so adjust accordingly! Once all have risen, cook slowly and evenly until golden brown all over (about 15 minutes).

4. To make sugar syrup: mix 2 cups of sugar with 1 cup of water, then add 4-5 cardamom pods, slightly crushed and a few strands of Kesar. Heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Keep warm on the stove.

5. Once the lalmons are done cooking, add them directly into the warm syrup and leave overnight for best results. Enjoy!