2 c. chickpea flour
1 c. sugar
1/2 c. almonds, ground
1/2 c. pistachio nuts, ground
1/4 tsp. cardamom, ground
Cooking oil to deep fry
Silver paper (optional)

BASIC SYRUP:

1 c. sugar
2 c. water

Boil sugar and water together for 8-10 minutes and set aside. In a mixing bowl make a smooth creamy batter of the flour and sugar and some milk. It should be rather thin.

Heat cooking oil in a pot and place a colander over the top. Little pearl shapes form as small amounts of batter pass through colander. The batter cooks quickly. Remove when golden brown in color.

Drain and set aside on paper towels. Save until all the batter is used up. Next, put all the little balls into the syrup at one time, and scoop out with a spoon to make into balls the size of a walnut while still hot. Set these aside to cool.

It is customary to decorate with silver paper and serve to gusts at the birth of a son or grandson in the family.

Silver paper can be obtained in an Oriental shop.