Quick-prepared confection of creamed butter, powdered sugar, dry milk powder, and cardamom rolled into soft spheres.
Snack · 15 min prep · serves 4 Newly added
Ingredients
- 1 cup butter , unsalted cow butter, softened at room temperature
- 1 cup powdered sugar , sifted
- 2 cups milk powder , full-fat dry milk powder
- 1 tsp cardamom powder , finely ground green cardamom
- 2 tbsp cream (heavy) , optional, used only if dough is too dry to roll
Preparation
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In a wide mixing bowl, beat the softened butter and sifted powdered sugar together with a wooden spoon or whisk for 3 minutes until pale, light, and fluffy.
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Gradually sift in the full-fat milk powder and ground cardamom.
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Mix and knead with your hands to form a smooth, pliable, marzipan-like dough.
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If the dough feels slightly dry or crumbly, add the heavy cream half a teaspoon at a time until it holds together smoothly.
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Pinch off small portions of the dough and roll between your palms into smooth, crack-free, walnut-sized spheres.
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Arrange the sweet balls in a single layer on a parchment-lined tray.
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Refrigerate for 20 to 30 minutes to allow the butter to firm up into a melt-in-the-mouth texture.
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Serve chilled or at cool room temperature.
In the tradition
In late 1966 at the historic 26 2nd Avenue storefront temple in New York City, Srila Prabhupada taught his early students how to make this quick milk confection using ingredients readily available in Western grocery stores. Its rich flavor led disciples to exclaim that it was ‘simply wonderful’—and the name remained forever attached to this prasadam staple.
Sources & further reading
- 1966 Prabhupada Oral Transmission Canon , A.C. Bhaktivedanta Swami Prabhupada (Early ISKCON Prasadam Tradition, 26 2nd Avenue, New York)
Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.