Mix the dry ingredients together.

Add the water. You may need 1 1/4 cups or up to 1 1/2 cups, depending on the type of flour.

Mix until you get a soft, stretchy dough.

Let the dough rise for 1 hour.

Stir the dough well to release any air bubbles.

Fry the dough balls in batches until half cooked.

Fry them again until they turn a deep golden color.

Immediately drop them into the cold, thick syrup.

Note: The combination of cornstarch and semolina gives them a crispy texture, just like the ones you buy ready-made.