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3 cups
Refined flour (maida)
2 cups
Lemon juice
1 tbsp
Cardamom powder
1 tsp
Orange or yellow edible colour
½ tsp
Saffron – crushed
½ tsp
Clarified butter (ghee) as needed

For garnishing:

Cardamom powder
½ tsp
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.