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Put the sugar and water in a heavy base or nonstick pan and heat to dissolve the sugar. Increase the heat and boil for 2-3 minutes to make a syrup. Mix in the rose water and set aside. Put powdered milk, flour, semolina, butter, ground cardamom, and saffron in a bowl. Mix well with a little milk to make a soft dough. Divide into 18-22 equal portions, and roll each portion into a ball. Heat the oil and gently deep fry the balls until golden brown. Remove with slotted spoon and put into the syrup. Bring the syrup to a boil, then remove from the heat. Transfer the balls to a large shallow serving dish. serves 2-4