👨‍🍳 Instructions

1. 1

   In a large bowl, whisk together flour, 3 tbsp sugar, baking powder, and salt.

   💡 Tip: Ensure all dry ingredients are well combined.
2. 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. 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. 4

   Cover the dough and let it rest for 30 minutes.

   ⏱️ 30 minutes
5. 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. 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. 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. 8

   Remove the fried shushumow with a slotted spoon and drain on paper towels.

   💡 Tip: Drain them well to remove excess oil.
9. 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.