Homemade ‘Awamee Recipe – Deep-Fried Sweet Balls, or Boobahs – Slightly Changed
‘Awamee – Deep-Fried Sweet Balls Recipe 
Ingredients:
2 cups flour
4 tablespoons cornstarch
1 teaspoon salt
1 teaspoon instant dry yeast
1.5 cups warm water
1 quantity sugar-water syrup (qater): 2 cups sugar, 1 cup water, 2 tablespoons freshly squeezed lemon juice, and (optional) 2 tablespoons rose water or orange blossom.
~ 2 cups cooking oil
Directions:
In a large bowl, combine the flour, cornstarch, and salt; then pour in the yeast and mix well. Add the water and stir until the mixture resembles the texture of pancake batter and cover and set aside for 1 hour [or overnight in the fridge--the longer the better. It never made it past 1 night at our house. 
]
Meanwhile, prepare the qatar as follows:
Heat water and sugar in a medium pot on medium heat. Watch and stir until the sugar is dissolved. Set aside. While off the heat add the lemon juice and optional rose water or orange blossom.
Add the cooking oil in a pan and heat it on high. Once heated, reduce to medium-high heat and add a teaspoon of batter sporadically in the pan.
If you like to make small ball shapes, you need to fill your pan full of cooking oil, make sure it’s very hot and drop less than a teaspoon of batter. The oil will fry it up on all sides by itself and float to the top of the pan. This is the typical way it is made with much more qatar as well.
However,we like the deep-fried crunchy on the outside, soft & chewy
inside. It takes less oil and a lot less qatar (sugar water). So, while this is not the healthiest dessert, our version is a bit healthier, if that’s possible
Once they are a nice crispy fried color, turn over to the other side and you’ll have funky shapes resembling PBS’s beloved Boobahs! 
Take the balls or Boobahs and set them on paper towels to soak up some remaining oil.
The traditional way is to soak the deep-fried balls ‘awamee in the qatar until it it sinks to the pan. The taste is good, but extremely sweet, that when you bit into the ball the qatar squeezes out from inside.
As I explained above, we like the crispy sweet taste on the outside alone, and the fluffy, airy test and texture in the inside. So, we hold a fork and slotted spoon. Drop in the ‘awamee, flip quickly so it is coated with qatar on all sides and quickly take it out. Place it on a plate and eat it hot.
If made the traditional way, it’s more like a candy and can be placed all together in a clear cellophane baggy and stored in room temperature. Beware that they are drippingly-sticky and usually eaten at room temperature. Our new way is eaten hot, fluffy and just enough sweetness to say “Yum, I want more!” But, by the time the plate is done you’ll be saying “Alhumdulilah, Praise be to God. That was enough sweets for the night.”
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