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Shushumow
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Indulge in Somali culture with Shushumow: fried dough balls drenched in sweet syrup, a delightful treat for holidays and weddings.
Ingredients:
1.5 cups all-purpose flour
0.33333334326744 cupcanola oil
1 large egg
3tablespoons white sugar
0.5 teaspoonbaking powder
0.25 cupwarm water
2cups canola oilfor frying
0.5 cupwhite sugar
0.25 cupwater
0.25 teaspoonground cardamom
Instructions:
Combine flour, 1/3 cup canola oil, egg, 3 tablespoons sugar, baking powder, and salt in a stand mixer bowl fitted with a paddle attachment. Slowly pour in 1/4 cup water and mix until a soft dough forms, for about 4 to 5 minutes. Allow the dough to rest for 30 minutes.
Cut the dough into approximately thirty 1-inch pieces. Press each piece against the back of a fork and gently curl it away from you to form the shushumow shape.
In a deep-fryer or large saucepan, warm up 2 cups of oil over medium heat. Fry the shushumow in batches until they turn golden brown, taking about 5 to 7 minutes per batch. Place them on paper towels to drain.
In a saucepan over medium heat, mix 1/2 cup sugar, 1/4 cup water, and cardamom. Boil until sugar dissolves, about 1 to 2 minutes. Remove from heat, gently fold in the shushumow until coated in syrup. Spread on a plate to cool.