-
1
To make the dumplings, combine the dry milk, flour, and baking soda in a bowl.
-
2
Stir to blend.
-
3
Make a well in the center and pour in the whipping cream.
-
4
Use a wooden spoon or spatula to stir the ingredients together into a rough ball of dough.
-
5
Switch to using one hand to knead and incorporate all the bits, then transfer the dough to a work surface.
-
6
Knead the dough until medium-soft and pliable.
-
7
If it is slightly sticky at first, dust your hands with some dry milk.
-
8
If the dough is crumbly, work in water by the 1/2 teaspoon.
-
9
Roll the dough into a 12-inch log and cut into 12 even-size pieces.
-
10
Roll the pieces into smooth round balls, each one about 1 inch in diameter.
-
11
Apply slight pressure as you roll to make each one as crack-free as possible; otherwise, fissures may form during frying.
-
12
Set the balls on your work surface and loosely cover with plastic wrap or a kitchen towel to prevent drying.
-
13
Place a paper towellined platter near the stove.
-
14
Pour 1 inch of oil into a shallow sauce-pan, wok, or deep skillet.
-
15
Heat over medium-high heat to 290 to 300F on a deep-fry thermometer.
-
16
(If you dont have a deep-fry thermometer, stick a dry bamboo chopstick into the oil; if it takes about 4 seconds for bubbles to rise to the surface and encircle the chopstick, the oil is ready.)
-
17
Slow and low-temperature frying guarantees that the dumplings cook all the way through, so they dont collapse later as they soak in the syrup, and the milk sugars caramelize nicely.
-
18
When the oil is ready, steady it by decreasing the heat to medium-low.
-
19
If you like, test-fry one dumpling.
-
20
After you add it to the oil, it should remain at the bottom for about 20 seconds before rising to the top.
-
21
If it rises much sooner, the oil is too hot.
-
22
Fry the dumplings in 2 batches, stirring often with a slotted spoon or skimmer to ensure even cooking and browning.
-
23
Adjust the heat as necessary to fry for 4 to 5 minutes, until the dumplings are a lovely reddish brown.
-
24
Be patient.
-
25
Lift the fried dumplings from the oil and drain on the paper towels.
-
26
To make the syrup, combine the water, sugar, cardamom, and saffron threads in a shallow, wide saucepan or deep skillet large enough to hold all the dumplings in one layer with a little room for expansion.
-
27
Bring to a boil, then lower the heat to very gently simmer for 5 minutes.
-
28
Add all the fried dumplings and simmer for 15 to 20 minutes, turning them occasionally, until the dumplings are soft and enlarged, and the syrup has thickened a bit.
-
29
Remove from the heat and gently stir in the rose water.
-
30
Set aside to cool for about 20 minutes before serving; expect the dumplings to shrink during cooling.
-
31
(The dumplings can be prepared up to 5 days in advance and refrigerated.
-
32
Return to room temperature and reheat them over medium-low heat, adding a splash of water to move things along, until soft again.)
-
33
Serve the dumplings warm or at room temperature.
-
34
Present 2 or 3 dumplings in individual dessert bowls along with a little syrup; if some cardamom seeds are loose in the syrup, include them; they provide a great burst of flavor.
-
35
Top each dumpling with a bit of pistachio for color and texture.
-
36
Enjoy with spoons.
