Rosewater and date dumplings

1.Combine 2 cups water, sugar, cardamom, cinnamon and star anise in a medium saucepan on low heat. Stir until sugar dissolves. Bring to boil. Boil, without stirring, for 5 minutes or until mixture has thickened slightly. Remove from heat and stir in rosewater. Allow to cool to room temperature.

2.Combine flour, milk powder and cream cheese in a bowl. Using a wooden spoon, mix to form a soft dough. Turn dough out onto a lightly floured surface. Knead for 6-8 minutes or until smooth. Roll 1 rounded teaspoonful of dough around each date quarter.

3.Heat oil to a depth of 8cm in a deep-fryer or large heavy-based saucepan to 180°C or until a cube of bread sizzles on contact. Cook dumplings in batches for 2-3 minutes or until golden brown. Drain on paper towel. Add dumplings to rosewater syrup and soak for 1 hour before serving.