Syrup

1. Add 2 cups water and 2 cups sugar to a saucepan.
2. Bring to a gentle boil, stirring until the sugar dissolves.
3. Simmer for about 8 to 10 minutes until the syrup becomes lightly sticky but still pours easily.
4. Stir in 1 Tbsp rose water.
5. Keep the syrup warm over the lowest heat while frying the dough. It shouldn’t boil once the rose water has been added.

Dough

1. In a large bowl, whisk together 4 heaped cups sifted cake flour, 4 tsp baking powder, 2 Tbsp Taystee Wheat or fine semolina, and 1 tsp finely ground cardamom.
2. Rub 1 heaped Tbsp soft butter into the dry ingredients until the mixture resembles fine crumbs.
3. In another bowl, beat 4 eggs, then whisk in 1 tin condensed milk and 2 Tbsp rose water until smooth.
4. Pour the wet mixture into the dry ingredients and gently mix until a soft, slightly sticky dough forms. Don’t overmix.
5. Let the dough rest for 10 minutes. This gives the semolina time to absorb some moisture and makes shaping easier.

Shape and fry

1. Lightly grease your hands with a little oil.
2. Roll the dough into smooth balls about 1 to 1¼ inches (2.5 to 3 cm) in diameter. Try to keep them all the same size so they cook evenly.
3. Heat the oil to 340⁰F (170⁰C) over medium heat.
4. Fry only a few dough balls at a time, turning them gently so they brown evenly on all sides.
5. Cook for 6 to 8 minutes, or until they’re deep golden brown and cooked through. If they brown too quickly, reduce the heat slightly so the centres have time to cook.

Soak

1. Lift the fried dough gems onto paper towels for about 30 seconds to drain excess oil.
2. Immediately transfer them into the warm syrup.
3. Soak for 20 to 30 minutes, turning them once or twice so they absorb the syrup evenly.
4. Serve warm or at room temperature