About This Recipe
These beloved dumplings appear throughout Ramadan across the Gulf region. The contrast of crispy exterior, pillowy interior, and aromatic syrup creates an addictive combination.
Yeasted Dough
- 240ml lukewarm water
- 250g all-purpose flour, sifted
- 1 tablespoon instant yeast
- 1 large egg
- 1 tablespoon sugar
- Pinch of salt
- Vegetable oil for deep frying
Aromatic Syrup
- 400g sugar
- 480ml water
- 1 tablespoon fresh lemon juice
- 4 cardamom pods, lightly crushed
Preparation
- Make Syrup First: Combine sugar and water in saucepan. Bring to boil, then simmer 15 minutes until slightly thickened. Add lemon juice and cardamom, simmer 5 more minutes. Cool completely.
- Prepare Batter: Combine lukewarm water, sugar, and yeast. Add to sifted flour and mix. Add egg and salt, beat to smooth batter (thicker than cake batter). Cover and rest 1 hour until doubled.
- Fry: Heat oil to 180°C. Squeeze small portions of batter through your fist, scoop with oiled spoon, drop into hot oil. Fry until deep golden, about 1-2 minutes.
- Finish: Transfer immediately to cold syrup. Soak briefly, then serve warm.
