Also Known as
Sakariya, Sugar balls, Elaichi Dana, Nakul Dana

Description of Mimosa sugar balls
Mimosa sugar balls are small , pearl-sized sugar balls. They can be of any color ranging from plain white/yellow to multi colors. Sugar is boiled and made into a syrup, it is then transferred into a centrifuge like machine and rotated till it forms sugar balls.

How to Select Mimosa sugar balls
• Mimosa sugar balls are available in many pack sizes. Choose what suits your need best.
• Check the packaging date and ensure that it is dry and has no moisture. Its free movement tells about its quality and freshness.

5 Culinary Uses of Mimosa sugar balls
1. They can be used to decorate cakes or any other confectionery.
2. It can be dissolved in water to form syrup, which can be flavoured with fruit pulp or artificial essences.
3. It can be used as an alternative to normal sugar.
4. They are served as prasadam in temples.
5. There are used in recipes like Basic Surti Ponkh and Ponkh Bhel were they provide with sweetness and also, adds a crunch to the dish.

How to Store Mimosa sugar balls
• If stored in an airtight container in a cool, dry place away from sunlight, mimosa sugar balls will last for a very long time.
• Technically, it has infinite shelf life, but is better to use within a year as it might clump up and become soggy after that due to prolonged exposure to humidity and moisture.