Al Salooq - Traditional Arab Cardamom Pastries (Deep Fried)

• 4 cups plain flour
• 1 teaspoon baking powder
• 1 1/2 teaspoons ground cardamom
• 1/2 cup ghee (or melted butter or sunflower oil)
• 1/2 cup skim milk (boiled, then cooled)
• sunflower oil, for deep frying
• confectioners' sugar, for dusting

1. Sift the flour, baking powder & ground cardamom into a fairly large mixing bowl.
2. Add the melted ghee / butter / oil & using a wooden spoon, mix it into the flour intil you have a crumbly mixture. Slowly add the milk & mix until you have a soft dough. Knead the dough until it is smooth.
3. Take walnut sized pieces of the dough & with lightly floured hands, roll them into fat sausages & then shape them into moons - you can also form them into slightly flattened rounds & then push your thumb upwards in the centre to make the moon shapes.
4. Heat enough of the sunflower oil for deep frying & fry the cresecent moons in batches until they are a golden brown colour.
5. Drain well on paper towels & toss them in confectioners sugar. Just before serving, I like to give them another light dusting of sugar (using a sieve for even coverage).

flour, baking powder, ground cardamom, ghee, milk, sunflower oil, confectioners

Taken from www.food.com/recipe/al-salooq-traditional-arab-cardamom-pastries-deep-fried-385830 (may not work)