Possibly the best known of South Asian sweets, these round fritters are similar to ‘uwwamat (Lebanese/Syrian Round Fritters) or l’geimat (SaffronFlavored Fritters), but they are made very differently, having a base of milk solids rather than flour, and as a result they absorb a lot more syrup, which results in a spongy rather than crisp fritter.
SERVES 6 TO 8
INGREDIENTS:
FOR THE SYRUP
- 1 cup (200 g) raw cane sugar
- 4 green cardamom pods, smashed
- 1 teaspoon kewra (pandanus flower extract)
FOR THE FRITTERS
- 1 cup (80 g) nonfat powdered milk
- 1½ teaspoons unbleached all-purpose flour
- ¾ teaspoon semolina
- 1 teaspoon baking powder
- Sea salt
- 1 small egg
- ½ teaspoon vegetable oil
- ¼ cup (60 ml) whole milk
- Vegetable oil, for deep-frying
INSTRUCTIONS:
- To make the syrup: Put the sugar and ¾ cup (180 ml) water in a medium saucepan. Add the cardamom pods and bring to a boil over medium heat. Let bubble for about 5 minutes. Take off the heat and add the kewra.
- To make the fritters: Put the powdered milk, flour, semolina, baking powder, and a pinch of salt in a medium bowl and mix well. Add the egg, vegetable oil, and milk and mix until you have a smooth dough. Let the dough rest for 10
minutes. Divide the dough into 16 equal portions and roll each into a ball the size of a walnut. - Pour 2 inches (5 cm) vegetable oil into a large deep skillet and heat over medium heat until hot (if you drop a piece of bread in the oil, the oil should immediately bubble around it). Working in batches, drop as many balls as will fit comfortably in the pan and fry, stirring frequently, until golden brown all over, 3 to 5 minutes—because of the milk sugars, these color quickly. Scoop with a slotted spoon and place on a plate for a few minutes—if you drop them too hot in the sugar syrup they may lose their shape—then drop into the sugar syrup. Let them soak up the syrup for 5 to 10 minutes, stirring occasionally. Remove with a slotted spoon to a shallow serving bowl. Serve soon after, at room temperature.
