For the syrup, combine 150g caster sugar and 200ml water in a saucepan to boil. Set aside.
Mix all the ingredients together and let the batter rest to rise. Then, heat oil for frying and drop ballshaped dough into the oil. Blanche remove from oil, set aside for a bit and then return again. This ensures the awwamat will be crispy.
When browned, remove and toss in the sugar syrup. Then remove and place in another bowl.
