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
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.