Ingredients
For the Dumplings
➔ 1 cup rice (soaked for 4-5 hours)
➔ 1/4 cup yogurt
➔ 1/4 teaspoon cardamom powder
➔ A pinch of salt
➔ Ghee, for frying
For the Sugar Syrup
➔ 1 cup sugar
➔ 1/2 cup water
➔ 1/2 teaspoon cardamom powder
➔ 1 teaspoon lemon juice
To Garnish
➔ 2 tablespoons cashews, chopped
➔ 2 tablespoons almonds, slivered
➔ 1 tablespoon grated coconut (optional)
To prepare Dehrori, soak the rice for 4-5 hours, then drain and grind it into a smooth paste using minimal water. Add yogurt, cardamom powder, and a pinch of salt to the rice batter, mixing well to form a thick, lump-free consistency. Let the batter rest for 20-30 minutes. Meanwhile, prepare the sugar syrup by combining sugar and water in a pan. Heat it over a medium flame until the sugar dissolves completely and the syrup reaches a one-string consistency. Add cardamom powder and lemon juice to prevent crystallization, and keep the syrup warm.
Heat ghee in a deep frying pan over medium heat. Take small portions of the rested batter with a spoon or your hand and carefully drop them into the hot ghee. Fry the dumplings until they turn golden brown and crispy, then remove them and drain excess ghee on a paper towel.
Immediately immerse the hot dumplings in the warm sugar syrup, allowing them to soak for at least 5-7 minutes so they absorb the sweetness and flavor. Transfer the soaked dumplings to a plate and garnish with chopped cashews, slivered almonds, and grated coconut. Dehrori is best served warm but can also be enjoyed at room temperature.