You need two bowls, one for the dry ingredients and one for the moist one.

Sift the flour 3x times and mix with cardamom, sugar and starch.

beat the eggs.

Add milk, rose water and the seeds of the vanilla bean and mix well.

Combine the Ingredients of the first bowl to the second until obtaining a homougenous batter. Is your batter too firm add some milk. Is it too liquid add a little flour.

In a small heavy saucepan fry the oil up to 365°F/180°. The oil should not be overheated, but it has to be hot enough.

First immerse the iron rosette with handle attached without batter into the hot oil.

Let it throughly heat up for about 2 minutes.

Shake off excess oil and dip iron into the batter.

This is really important:

Please don’t cover the whole iron with the batter, otherwise it will stick 

all over your iron and has no chance to slide out into the oil. 

Dip the iron into the batter to cover only up to 3/4 of the sides and  immerse in the hot oil.

Now it’s getting exciting 🙂 Watch the batter developing, WOW, this is so awesome :))) The rosettes will slide off your iron by themselves if you just shake it a little bit. Look at them swimming in the oil.

As soon as they are golden brown fish them out with a flat ladle and leave them on paper towels to remove excess oil.

Sprinkle with powdered sugar.