Special equipment: a candy thermometer
In a medium bowl, mix the milk powder and pancake mix together. Cut the butter into the dry mixture until it resembles pea-sized crumbles. Add the milk and stir until a slightly wet dough forms. Form into a ball and cover with a damp cloth. Let sit for 15 minutes.
Bring the sugar, cardamom, saffron and 4 cups water to a boil, cooking and stirring, until all the sugar has dissolved, about 5 minutes. Reduce the heat to low and keep the syrup warm.
Heat 3 inches of canola oil in a medium saucepan over medium-high heat until a candy thermometer inserted in the oil reads 350 degrees F.
Scoop out 1 mounded tablespoon of dough at a time and roll it between both hands or on a cutting board until it is round and smooth. Slide 2 to 3 balls at a time into the oil and fry until golden brown on one side, 2 minutes. Turn balls over to continue to fry on other side, 2 minutes more. Remove from the oil with a slotted spoon onto a paper towel-lined plate to drain, about 2 minutes. Transfer the balls to the warm syrup. Repeat with the remaining dough. Let the balls cool completely in the syrup, then refrigerate overnight before serving.
Serve 2 to 3 balls in a small bowl and pour about 2 tablespoons of the syrup on top.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
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