Prepare the syrup overnight or at least four hours before required. Stir all the ingredients in a small pot besides the rosewater. Bring the syrup to a boil and then simmer on a low heat for 20min. Take it off the heat stir the rosewater in and pour the syrup in a heatproof bowl. Allow the syrup the cool then place it in the fridge to chill.

Whisk all the dry ingredients together in a bowl and then slowly add the lukewarm water while you continue whisking. You may whisk by hand or use an electrical mixer. Either way whisk only until a consistent smooth paste has formed and make sure you don’t over whisk it. Cover the bowl with a clean towel and allow the dough to rest for 1.5 hours.

After which time the dough will have doubled in size and you’ll be ready to start frying. Fill a large pot about 1/3 of the way with sunflower oil and heat it on a medium to high heat. Have all the necessary equipment ready in front of you before you begin (please see tips above).

Grab the dough in your fist and allow some of the dough to squeeze through your thumb and index finger. With an oiled tablespoon cut the dough and tip it in the heated oil. Repeat the process until the surface of the pot is about ¾ filled to allow some space between the dough balls as they will puff up. Move the loukoumades in a circular motion using the slotted spoon until they are golden brown on both sides.

In a sieve on top of a bowl, remove the loukoumades and allow the excess oil to escape. Then quickly place the loukoumades in the cold syrup and mix them in for 10 seconds. Use a slotted spoon to remove the loukoumades from the syrup into your serving bowl. Repeat the whole process until all the dough is finished. About 40 loukoumades will be made.