Fry plain flour in wok at low fire for roughly 8-10 minutes. Keep low fire to avoid burning the flour. Keep flour aside to let it cool completely

Ground salt in pestle and mortar with some of the fried flour

Sieve flour, milk powder and icing sugar and salt and discard gritty grains

Pour ghee and yolk mixture into the dry mixture. Mix with a folk or spoon then finish by rubbing with fingers till dough is evenly mixed

Melt ghee in microwave for 20-30 seconds and beat the egg yolks

Hand knead dough until well combined. The dough should be crumbly and not wet. You should be able to roll and form it into little balls

Lightly roll each lump between palms into a ball without pressure or it will crumble. Size of the momo balls is up to you. I like them quite small about 1.5 - 2cm diameter (5-10g)

Place balls on baking tray (pan) lined with parchment paper, arrange balls with some space for expansion.

Preheat oven to 160deg C. Put the tray of cookies in the oven, lower heat to 140 deg C fan oven (or 150 deg non fan oven), bake for about 12 - 15 minutes till light golden. Momo balls will expand slightly after baking.

Allow balls to cool and coat with icing sugar or milk powder according to your preference