Ingredients
- 1 cup Plain all-purpose flour or maida
- ½ cup Plain Yogurt
- 3 cups Sugar
- Pinch of turmeric powder or yellow food coloring
- Pinch of baking soda or 1 tbsp Yeast or Fruit salt
- Few strands of saffron
- Cardamom powder
- Vegetable oil or Clarified butter (Ghee ) for deep-frying
- Water to make the batter & sugar syrup
Method
- In a large bowl, mix the flour, baking powder & yogurt together with some water to make a smooth pancake like batter i.e. of pouring consistency.
- Cover and keep in a warm place to ferment for a few hours, if possible make batter the night before. You can also use yeast for instant cooking.
- After it has fermented, give it a good whisk for 15 minutes.
- To make the sugar syrup:
- Cook sugar with 2 cups water in a deep non-stick pan on high heat, stirring continuously, till the sugar dissolves and forms a sticky stringy consistency.
- Keep the syrup warm. You can also add some saffron strands to the syrup for extra flavour.
- Heat sufficient ghee or oil in a large pan or wok on medium heat. If using oil, add a few drops of ghee for flavor.
- Pour some batter into a ketchup bottle or a pipping bag.
- Squeeze round spirals into the hot ghee and deep fry, turning them over gently a few times, till they are evenly golden and crisp.
- Drain and soak in sugar syrup for 2-3 minutes. Take them out of the syrup and serve hot.
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