1 1/2 pkg. yeast
1 qt. warm potato water
2 tsp. salt
All purpose flour
3/4 c. hot mashed potatoes
1 c. cream
Sugar
3 eggs, beaten
2 tsp. cardamom
2 1/2 oz. rose water
1 1/2 c. raisins
Oil for deep frying

Combine yeast and potato water in large bowl; stir until dissolved. Add salt and enough flour to make soft dough; mix well. Let rise in warm place until doubled in bulk. Combine hot potatoes and cream; add to flour mixture. Add 1/2 cup sugar and next 4 ingredients; mix well. Let rise in warm place until doubled in bulk. Drop by spoonfuls into deep fat at 375 degrees, turning to brown both sides. Drain on paper towels. Dip into sugar. Serve warm. Yield: 50 to 75 balls.