|Nonfat dry milk powder||1⁄2 Cup (8 tbs)|
|Cream cheese||2 Ounce (Half Of 3 Ounce Package, At Room Temperature)|
|Almond extract||1⁄2 Teaspoon|
|Butter||1 Tablespoon, melted|
|Baking powder||1⁄4 Teaspoon|
|Vanilla flavored yogurt/Plain yogurt||1 1⁄4 Tablespoon (As Needed)|
|Peanut oil/Vegetable oil||4 Cup (64 tbs) (For Deep Frying)|
|Chopped pistachio nuts||1 Tablespoon|
|Water||1 Cup (16 tbs) (For Rose Syrup)|
|Sugar||1 Cup (16 tbs) (For Rose Syrup)|
|Rose water||1 Tablespoon (For Rose Syrup)|
Prepare Rose Syrup.
In a small bowl, combine dry milk powder, cream cheese, almond extract and butter.
Stir in flour and baking powder.
Combine until mixture is consistency of fine crumbs.
Blend in yogurt to form a dough.
Shape in 12 small smooth oval or round balls.
In a wok or heavy shallow saucepan, heat oil to 345 F (165 C) or until a 1-inch cube of bread turns golden-brown in 60 seconds.
Fry 4 or 5 dumplings at a time, turning often, 3 to 4 minutes or until light golden-brown.
Do not fry quickly or they will become tough.
Drain on paper towels.
Immediately place hot dumplings into warm Rose Syrup.
Let stand at room temperature 1 hour or until dumplings swell from absorbing some of syrup.
Sprinkle individual servings with pistachio nuts and garnish with rose petals, if desired.
Rose Syrup: In a medium-size saucepan, combine water and sugar.
Bring to a boil over medium heat; cook 10 minutes.
Stir in rose water.
Reduce heat to lowest setting and keep syrup warm.