To make the syrup, pan roast the cardamom seeds for a minute or so to release it’s flavours and set aside

In a heavy bottom pot, over high heat bring the rest of the syrup ingredients to a boil. Reduce heat to medium low, add the cardamom and simmer the syrup until it just starts to thicken (it should resemble the consistency of maple syrup). Remove from heat and allow to cool completely before mixing with the dumplings

For the dumplings, mix in all the ingredients until well combined. Using your hand, beat the batter for 2-3 minutes (this process creates a kneading effect). The batter should be thick and sticky.

Cover the batter and allow to rise for 45 mins to an hour

Once batter has risen to double the size, set aside to cook

Heat some oil in a deep fryer/frying pan over high heat. Using the tips of your fingers, scoop about a tsp of the batter into the oil. In between each scoop, dip your fingers in cold water so as to avoid the batter sticking to your fingers while dropping in the oil.

Continue dropping dollops of the batter into the oil but do not overcrowd the fryer. Cook the dumplings until they are golden brown

Using a slotted spoon, scoop out the dumplings and directly dip in the sugar syrup. Coat the dumplings well with the syrup and transfer to a serving dish

Continue the frying and sugaring process until the batter is finished

Set dumplings aside to cool

Serve as a dessert or with afternoon tea