I have been obsessed with making fritters lately. I absolutely love the sight of those tiny deep fried sweeten dough. It’s comforting and very forgiving. You really cannot go wrong making it. Those uneven shapes and irregular burn patches makes them special and oh so delicious.
These babies are my latest obsession. I tried them once at my favorite Indian restaurant here in the city and now, I am hooked. I love the earthy combination of cardamom and the delicate flavor of rose in this fritter. It can also be somewhat sensual. But what makes this fritter special is that after it is fried, it is then soaked in a syrup flavored in rosewater. You can serve this gorgeous dumplings warm or at room temperature. I like mine scattered with some chopped pistachios, it does make a pretty dessert plate.
1 cup dry non-fat milk powder
3 tablespoons all-purpose flour
2 tablespoons clarified butter, melted
1/2 teaspoon baking powder
1/2 cup warm milk
a pinch of ground cardamom
a pinch of salt
vegetable oil for deep frying
In a large bowl, mix together the milk powder, flour, baking powder, cardamom and salt. Next, add in the melted clarified butter and then mix in the milk until well blended. Cover the mixture and allow it to rest for 30 minutes.
Heat enough oil in a heavy skillet or use a dutch oven on medium heat for deep frying. Gently knead the dough, and form them into small balls, about 20 – 25.
Lower the heat before dropping the balls in the hot oil. Deep fry the balls in batches. They will start to float and expand from their original size after 3 minutes. Then, increase the heat back to medium and turn them frequently until lightly golden.
Now, remove the fritters from the oil and let them drain and rest on paper towels. After it’s cooled, immerse the fritters into the syrup for a couple of hours before serving as they will start to plump up. You can serve this dumplings chilled, room temperature or even slightly warm.
Rose water syrup
2 cups white sugar
1 cup water
1/2 teaspoon rose water
To make the syrup, place sugar and water in a pot and bring it to a boil. Allow it to simmer and 5 minutes. Then add in the rose water and set aside.