In a large bowl, combine the flour, powdered milk, and baking soda.
Add the butter and crumble the mixture with your fingers until it is uniformly grainy.
Pour in the milk and knead until the mixture is smooth.
Gather the dough into a ball (it will still be slightly sticky) and let it rest for 10 minutes.

Heat the oil to 330 F (165 C) in a deep fryer or wok.

Heat the maple syrup and blueberry and pomegranate juice.
Knead the dough and shape it into balls the size of a walnut, rolling them quickly between your palms.

Place the balls of dough (no more than 6 at a time) in the hot oil and cook until they are uniformly golden brown.
Remove the balls from the oil and drain them on a paper towel.
Immerse the balls in the warm syrup (not boiling) and let them rest for 10 minutes or more.

Place 4 balls in a ramekin, add a little syrup, and serve immediately.