🧂 Ingredients
- 2 cups All-purpose flour
- 3 tbsp Sugar(for dough)
- 1 tsp Baking powder
- 0.5 tsp Salt
- 1 large Egg
- 3 tbsp Vegetable oil(for dough)
- 0.25 cup Water(warm)
- 3 cups Canola oil(for frying)
- 1 cup Sugar(for syrup)
- 0.5 cup Water(for syrup)
- 2 crushed Cardamom pods(optional, for syrup)
👨🍳 Instructions
- 1
In a large bowl, whisk together flour, 3 tbsp sugar, baking powder, and salt.
💡 Tip: Ensure all dry ingredients are well combined. - 2
In a separate bowl, whisk the egg and 3 tbsp vegetable oil. Add this to the dry ingredients.
💡 Tip: Whisk the egg and oil thoroughly before adding to the flour mixture. - 3
Gradually add the warm water, mixing until a soft dough forms. Knead for about 5 minutes until smooth.
⏱️ 5 minutes💡 Tip: The dough should be soft but not sticky. Add a little more flour or water if needed. - 4
Cover the dough and let it rest for 30 minutes.
⏱️ 30 minutes - 5
While the dough rests, prepare the syrup. In a saucepan, combine 1 cup sugar, 0.5 cup water, and crushed cardamom pods (if using). Bring to a boil, then reduce heat and simmer for 5 minutes until slightly thickened. Remove from heat.
⏱️ 5 minutes - 6
Divide the dough into about 30 small pieces. On a lightly floured surface, press each piece onto the back of a fork and curl it outwards to create the shushumow shape.
💡 Tip: Work with one piece of dough at a time, keeping the rest covered. - 7
Heat canola oil in a deep fryer or large saucepan over medium heat. Carefully fry the shushumow in batches until golden brown and crispy, about 5-7 minutes per batch.
⏱️ 7 minutes💡 Tip: Do not overcrowd the pan; this will lower the oil temperature and result in greasy pastries. - 8
Remove the fried shushumow with a slotted spoon and drain on paper towels.
💡 Tip: Drain them well to remove excess oil. - 9
While still warm, gently toss the fried shushumow in the prepared simple syrup until evenly coated. Let them cool slightly before serving.
💡 Tip: Tossing while warm allows the syrup to adhere better.
💡 Pro Tips
- ✓For a more intense cardamom flavor, you can add a pinch of ground cardamom to the dough.
- ✓Ensure the frying oil is at the correct temperature (around 350°F or 175°C) for optimal crispiness.
- ✓Shushumow are best enjoyed fresh, but can be stored in an airtight container for a day or two.
🔄 Variations
- For a richer dough, you can substitute some of the water with milk.
- Instead of simple syrup, you can dust the cooled shushumow with powdered sugar.