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3 cups all purpose flour
½ tsp ground cardamom (elaichi)
¼ tsp ground ginger
8 tbsp butter (1 stick)
1 ¼ cup evaporated milk
Canola oil to fry
1 cup sugar
1 cup water
To make the dough, place flour, cardamom and ginger in a large bowl. Cut the butter into small cubes, and then rub into flour using your fingers. Next add evaporated milk and combine to form a soft dough.
On a floured surface, roll dough to about ¾ inch thickness then cut into small diamonds about 2-3 inches in length. You can also pinch off small pieces of dough and form into an almond shape. In a shallow pan add about oil about 1 inch deep and heat over medium fire. When oil is hot, gently add the dough and fry until both sides are golden brown. Place on a plate lined with paper towel to drain. Work in batches so the oil doesn’t drop in temperature, this will cause the dough to be oily. When all the dough has been cooked, set aside.
To make the sugar syrup, place the sugar and water in a small pot and attach a candy thermometer. Place the cooked fritters into a heat safe bowl and set aside. Next cook the syrup to 235-240 degrees. If you do not have a candy thermometer, cook until sugary crystals begin to form on the side of the pot. Carefully pour the hot syrup over the fritters, then stir with a spoon to coat. Let dry. As it dries, the sugar will become white and slightly powdery. Enjoy! (Source: jehancancook.com)