|2 cup||milk powder|
|1 1/2 tsp||baking powder|
|5 tbsp||milk — warmed|
|sunflower oil — for deep-frying|
|2 cup||white sugar|
|1 tbsp||lemon juice|
|1/4 tsp||saffron threads|
|3||cardamom pods — roughly pounded|
|1 1/2 tsp||rose water|
For the dough
Mix semolina and water and leave aside.
Add milk powder to a large mixing bowl and rub in clarified butter (ghee) to form breadcrumbs.
Add in baking powder and flour and mix through.
Mix in semolina and water mix.
Add in milk and start to form dough. Knead for 5 minutes until you get a smooth dough. Rest for 10 min.
Shape into small balls and place on a tray. Ensure that there are no cracks in the balls.
Heat oil in a flat pot and deep fry the dough balls in batches until golden brown and drain.
To make the syrup
In a heavy based pot, add water and sugar and bring to boil for 5 mins on high heat.
Add in lemon juice, saffron, rose water and cardamom, reduce to medium heat and boil for another 4-5 mins until the syrup thickens to one string consistency.
Leave on low heat until fried dough balls are ready to be dropped in.
Add freshly fried dough balls into warm syrup.
Leave in syrup for an hour at least.
Serve either hot or cold with ice cream.
Reprinted with permission from Sadika Fakir, follow along on Instagram.