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Ingredients
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Quantity
|
|
Sugar
|
3 cups
|
|
Refined flour (maida)
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2 cups
|
|
Lemon juice
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1 tbsp
|
|
Cardamom powder
|
1 tsp
|
|
Orange or yellow edible colour
|
½ tsp
|
|
Saffron – crushed
|
½ tsp
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Clarified butter (ghee) as needed
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|
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For
garnishing:
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|
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Cardamom powder
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½ tsp
|
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Blanched and sliced pistachios
|
1 tbsp
|
Mix refined flour and enough water to make a sticky batter of
pouring consistency. Beat well
to break lumps, if any, and leave covered for 24 hours.
Heat sugar with 3 cups of water to make a sticky syrup of
one-third consistency. Add lemon juice. Remove the foam from the top of the
syrup with a wire sieve or spoon. Add saffron, cardamom powder, colour and
reserve.
Beat the overnight batter and keep aside. Heat 3 cups of clarified
butter (ghee) in a wide pan. When the ghee is almost smoking, lower the flame.
Put the beaten batter in coconut half-shell with a small hole in it, and pour
into the hot ghee in a circular motion making four or five circles for over.
Remove with a slotted spoon, draining all the ghee and place in
the syrup. Garnish it with cardamom powder and blanched pistachios.
