Put sugar and 450 ml water in a
heavy-based pan and heat gently, stirring occasionally, until sugar
dissolves. Bring to the boil, then boil for about
5 minutes or until thickened and syrupy. Stir in cardamom pods, rose water and
saffron threads and keep warm. Meanwhile, sift flour and baking
powder together into a mixing bowl and stir in milk powder. Mix in butter and yogurt and enough
milk to make a soft dough.
With floured hands, divide dough into
24 pieces. Make a depression in centre of each
and press in 2 or 3 raisins. Cover raisins with dough and roll into
balls.
Half fill a deep fat pan or fryer with oil and heat
to 190c
(375F).
Fry 4 or 5 balls at a time, for 3-5
minutes, until a deep golden brown. Drain on absorbent kitchen paper, then
add to syrup. Serve hot, decorated with rose petals,
if wished.
