For the syrup: Put the sugar, water, cardamom
, and star anise in a medium-size saucepan
and bring to a boil. Turn the heat to low and simmer
until the sugar
has dissolved and the syrup is slightly thickened, about 25 minutes. Let the syrup cool slightly.
For the doughnuts: Mix the dry milk
powder, all-purpose flour, and baking soda together in a large bowl and then slowly stir in the whipping cream until a loose dough is formed.
Oil your hands, and then divide and form the dough into balls about the size of golf balls. Heat the oil over very low heat in a high-sided saute pan and carefully begin to add the balls. Fry
the doughnuts slowly until they are golden on all sides, about 2 to 3 minutes per doughnut. Be careful not to burn them. Put the doughnuts
into the syrup and let them sit for at least 15 minutes. Remove the doughnuts from the syrup and serve warm or cold.