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1
In a deep mixing bowl, combine the cream, flour, and milk.
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2
Stir well for a few minutes to obtain a smooth paste.
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3
Let this batter sit on the countertop for 15 to 20 minutes.
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4
Warm the oil for deep-frying in a wok or deep fryer over medium-high heat.
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5
Drop rounded tablespoonfuls of the batter into the hot oil.
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6
Do not overcrowd the wok; fry them in batches.
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7
Adjust the heat.
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8
If the oil is too hot, the ball will fry too quickly, and if it is not hot enough, they will disintegrate.
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9
They should take about 3 minutes to become golden brown on all sides.
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10
Try frying a test ball, and if it disintegrates, add one more tablespoonful of flour to the batter.
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11
Don't be in a hurry to flip the balls; spoon some hot oil over them to cook the tops and then turn gently after a few seconds.
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12
When you put the batter into the hot oil, it will soon spread and flatten a bit and rise to the top.
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13
When the balls are golden all over, drain them on many layers of paper towels and set aside.
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14
To make the syrup, combine the water and sugar in a large deep saucepan and bring to a boil over high heat, stirring occasionally.
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15
Reduce the heat to medium and simmer uncovered for 10 minutes.
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16
Remove from the heat and crush the saffron into the syrup.
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17
Cool to room temperature.
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18
Remove the skins from the cardamom and powder the seeds finely in a mortar and pestle, or between two sheets of wax paper with a rolling pin.
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19
Mix the crushed cardamom seeds into the syrup.
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20
Gently mix in the fried balls, making sure they are all immersed in syrup.
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21
Cover and let them soak for at least an hour.
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22
When ready to serve, lift them gently out of the syrup and lay them attractively in a serving dish.
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23
Sprinkle with powdered pistachios if desired.
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24
Refrigerate unused portions.
