Afghan Fried Pastries (Baghlaw-e-Khanagi)

Method

1. 01

   Mix the flour, baking powder, salt, half the cardamom and 2 tbsp walnuts. Beat the egg with the milk and 1 tbsp vegetable oil, then work into the flour to make a firm, pliable dough. Knead until smooth, cover and rest for 20 minutes.

2. 02

   Combine the sugar, water and remaining cardamom in a small saucepan. Simmer over medium-low heat for 6 minutes until slightly syrupy, then remove from the heat.

3. 03

   On a lightly floured counter, roll the dough into a rectangle about 12 by 16 inches and less than 1/8 inch thick. Cut into sixteen strips, then fold each strip loosely back and forth into a small layered rectangle.

4. 04

   Heat the frying oil in a deep saucepan to 350°F (175°C), keeping the pot less than half full. Fry the pastries in four batches for 4 minutes per batch, turning, until golden and crisp with cooked centers.

5. 05

   Lift onto a rack briefly, then dip each pastry in the warm syrup and turn to coat. Transfer to a plate and scatter with the remaining walnuts. Let the coating settle before serving.