Crunchy dough balls

In a large bowl, sift in the flour. Add the yeast, cardomom and saffron.
Make a well in the center and add the oil, yogurt and 400ml tepid water (about 1 3/4 cups).
Begin by mixing the flour inwards and continue doing so until you gradually have a dough like consistency (add a little more flour if too sticky).
On a floured surface, knead the dough for 10 minutes, dusting with flour as you go to prevent stickiness.
Dust bowl with more flour, return dough to bowl, cover with a lightly damp tea towel and leave somewhere warm for 1 hour.
When the dough has raised and almost doubled in size, remove from the bowl and knock back on a floured surface.
Roll out into a thin long sausage shape (about 1 meter long) and, using a sharp knife, cut into small 5cm bit size chunks.
Dust your hands with flour and form chunks into little balls, place balls onto an oven tray dusted with flour. Leave to stand for a further 30 minutes.
Heat 500 ml oil in a deep pot until the oil is scorching hot (test with a piece of dough – it should rise to the surface in 3 seconds).
Fry the dough balls in batches, stirring them with a slotted spoon. They should be crispy and well browned.
Drain balls on kitchen paper in a colander.

To Make the Shira
Add all the ingredient to a pot and bring to a boil, then simmer until syrupy and fragrant.
Lightly coat the dough balls with the shira and place on a large plate. Serve warm with remaining shira.

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