Ingredients
Dough
- 2 cups plain flour
- 1 cup course semolina
- 1 cup fine semolina
- 1/2 cup vegie oil
- 1 tablespoon yeast
- 1 tablespoon caster sugar
- 1 tablespoon ground aniseed
- Enough water to make a dough start with 1/2 cup & add more if necessary.
Syrup
- Make in advance
- 2 cups caster sugar
- 2 cups water
- Squeeze of lemon
- 2 capsule rosewater
Instructions
-
First make the syrup, bring all ingredients except rosewater to a simmer & cook for 10min. Remove from heat and stir through rosewater. Cool completely before using.
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Combine dough ingredients. Rest for 30min. Portion into little balls (approx 2-3cm). Use a colander to make your dumplings by rolling/pressing the dough into the colander. Deep fry until golden & dip straight into sugar syrup. Garnish with crushed pistachios.
