More experimenting with Indian food. This is an Indian doughnut soaked in cardamom and rose-water flavored simple syrup. Make sure you soak these for a good couple of hours. I love cardamom.
Most of this is from the About.com site with a few modifications.
3 cups sugar
6 cups water
1 tbls cardamom powder
You can use a pinch of saffron too if you like
2 tbls rose water
3 cups powdered milk
1 1/2 cup all purpose flour
1 1/2 tsp baking powder
1/2 cup butter softened
1/2 cup milk
Oil for deep frying.
Make the syrup: Mix the water and sugar and boil until the sugar is dissolved. Remove from heat and add the rose water and cardamom and saffron if you're using it. Mix well and set aside.
Make the dumplings: Mix the powdered milk, flour and baking powder. Break up the butter and add it a little at a time until well mixed. Add the milk a little at a time and knead until you have a nice soft dough. This was hard for me and I never got a dough that was easy to work with.
Divide the dough into walnut sized pieces. (I had to wet my hands to make this easier to do). Roll to make them smooth. Heat the oil to medium only. I don't have a temperature to tell you but you want these things to take about 7 minutes to fry so it's not a really high temp. If they cook too fast, the insides don't get done. You want them pretty brown.
Once fried, drain and immediately put into the syrup. Soak them for at least two hours. You can store them in the fridge and serve them with the syrup warmed the next day if you like.