Crispy rice cakes

Directions

1. Preparing the dough: In a large bowl, combine the flour, salt, cumin, baking soda, and ghee (or oil) until a smooth dough forms. ≈ 4 min
2. When the dough forms a firm ball in your hands, you will know that the dough is ready. ≈ 10 min
3. Next, gradually add water or milk to form a firm dough ball. ≈ 10 min
4. Cover the dough ball with a damp cotton cloth for about half an hour. ≈ 10 min
5. Preparation and shaping: After half an hour, stir the dough again and form small, round balls. ≈ 10 min
6. Next, spread each ball out into a thin pancake, similar to a crepe. ≈ 10 min
7. Using a sharp knife, make four to five parallel cuts in the center of each potato (making sure not to cut the edges). ≈ 8 min
8. Preparing the pancakes: Next, take a pancake and roll it up on one side, or create a sort of roll. ≈ 3 min
9. Then, fold the two ends of the pancake in such a way that they meet and form an aesthetically pleasing shape, so that it doesn’t tear during cooking. ≈ 3 min
10. Frying: Heat enough oil in a pan. ⏱ ≈ 8 min
11. Once the oil paint has reached a moderate temperature, add the wafers and reduce the heat. ≈ 3 min
12. Cook them slowly over medium heat, turning them regularly, until they are golden brown and crispy. ⏱ ≈ 10 min
13. Once cooked, remove them from the pan and place them in a serving dish. ⏱ ≈ 7 min
14. Preparing the sugar syrup: In a separate container, heat the sugar, water, and cardamom until the syrup thickens and becomes sticky. ⏱ ≈ 10 min
15. Then, add a few drops of food coloring and remove from the heat. ≈ 3 min
16. Submerge in the syrup: After frying the doughnuts, pour the hot syrup over them. ⏱ ≈ 8 min
17. Let the syrup soak for at least 10 minutes to allow it to penetrate the doughnuts thoroughly. ⏱ 10 min
18. Next, remove the doughnuts from the syrup and arrange them in a dish. ≈ 3 min