1 cup nonfat dry milk powder
1/4 cup unbleached all-purpose flour
1/4 teaspoon baking soda
3 tablespoons unsalted butter, melted and cooled
3 to 4 tablespoons milk
Vegetable oil for deep-frying
2 cups granulated or brown sugar
2 cups water
4 to 5 cardamom pods, or 1/4 to 1/2 teaspoon ground cardamom
1 teaspoon rose water (optional)

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1. To make the dough: Combine the milk powder, flour, and baking soda. Drizzle with the butter and rub between your fingers until the mixture resembles fine crumbs. Gradually stir in the milk until the dough just holds together. Knead briefly until smooth. Divide the dough into 20 equal balls, each about 1 1/2 teaspoons.

2. Heat at least 1 inch of oil over medium heat to 350°F (175°C).

3. Fry the balls in batches, turning frequently, until golden brown on all sides, about 4 minutes. Remove with a wire mesh skimmer and place on a wire rack to drain. Let cool.

4. To make the syrup: Stir the sugar and water over low heat until the sugar dissolves, about 5 minutes. Stop stirring, increase the heat to medium, and cook until the mixture is slightly thickened, about 5 minutes (it will register 225°F [110°C] on a candy thermometer). Meanwhile, discard the outer shell of the cardamom pods and crush the seeds. Stir the cardamom and rose water, if using, into the syrup.

5. Drizzle the warm syrup over the cooled fritters and let stand for at least 3 hours. Serve the fritters, chilled or at room temperature, in a little syrup. The fritters can be covered and stored in the syrup in the refrigerator for up to 1 month.

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