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Instructions |
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In a deep mixing bowl, combine cream, flour, milk. Stir a few min. to obtain a smmoth paste. Let sit on countertop 15-20 min.
Warm oil for fryinf in wok or deep-fryer over med-high heat. Drop rounded tbsps. of batter into oil. Don't overcrowd.
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Adjust heat. If oil is too hot balls will fry too quickly. If oil is not hot enough they will disintegrate. They should take about 3 min. to become golden brown on all sides. Try a test ball, if it disintegrates add a tbsp. more of flour.
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To turn balls, spoon oil over them to cook tops, gently turn. Drain on layers of paper towels. To make the syrup: combine water & sugar in lg. deep saucepan & bring to boil over high heat, stir occasionally. Reduce heat to med. & simmer uncovd. 10min
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Remove from the heat & crush the saffron into the syrup. Cool to room temp. remove the skins from the cardamom & powder the seeds finely in a mortar & pestle. Mix crushed cardamom seeds into syrup. Gently mix balls into syrup. Cover and let soak 1 hr
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Serving
Suggestions |
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Sprinkle w/powdered pistachios if desired.
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Originally Submitted
12/28/2006
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