- 2 cups All purpose flour (maida)
- 11/2 tbsp. fine grained semolina or rice flour
- 1/4th tsp. baking powder
- 2 tbsp curd (plain yogurt)
- 11/4th cups warm water
- 1/2 tsp. saffron threads, slowly dry-roasted and powdered
- 3 cups sugar
- 2 2/3rd cups water
- 1/2 tsp green cardamom seeds powder
- 11/2 tbsp. kewra water or rose water
- Ghee or vegetable oil for frying
Method:Mix flour, semolina or rice flour, baking powder, yogurt and water in a bowl (preferably a ceramic bowl) 3/4th cup of. Mix well with a whisk.
Remaining water and mix well and then add 1/8th tsp. Saffron powder, and whisk until smooth.
Simmer for about 2 hours set aside for.
Whisk well before use.
Prepare syrup by dissolving sugar in water string. Just before the syrup is ready add saffron and cardamom powder.
Heat oil in a kadhai. A steady stream (or coconut shell with a hole) Pour the batter into the form in the kadhai coils. A few at a time.
Deep fry them until they are golden and the crisp but not brown.
Kadhai Remove and drain on kitchen paper and immerse in syrup.
Leave for at least 4-5 minutes so that they soak the syrup.
Take them out of syrup and serve hot.
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