Step 1

In a small saucepan, add milk, sugar, saffron and cardamom and bring to a simmer. Remove the saucepan from the heat and let it rest for a minimum of 30 minutes so that the saffron can bloom and really flavor the batter.  After 30 minutes, whisk in the egg, rose water, and orange food coloring.

Step 2

In a separate bowl, whisk together flour, baking powder, salt, and lemon zest. Add the wet ingredients into the dry ingredients and whisk until smooth. Add a tablespoon or milk at a time to thin out the batter if needed. It should be easy to pour.

Step 3

Bring a 6-inch saucepan with 2-3 inches of oil to 375°F over medium heat. Take 1/3 cup of batter and slowly drizzle the batter into the hot oil in a circular motion and then drizzle batter in a zig zag pattern over the top to help hold it all together. Fry for 40-60 seconds and then use tongs to flip the funnel cake and fry the other size for another 40-60 seconds. Drain the funnel cake on a paper towel-lined plate for a minute before placing on a serving plate and dusting generously with powdered sugar. Repeat with the rest of the batter. Serve the funnel cakes while warm!