| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| India acces, Snacks | 6 | servings | ||
INGREDIENTS
| 3 | c | Sugar |
| 2 | c | Refined flour; (maida) |
| 1 | tb | Lemon juice |
| 1 | ts | Cardamom powder |
| 1/2 | ts | Orange or yellow edible colour |
| 1/2 | ts | Saffron; crushed |
| Clarified butter; (ghee) as needed. | ||
| For garnishing | ||
| 1/2 | ts | Cardamom powder |
| 1 | tb | Blanched and sliced pistachios |
INSTRUCTIONS
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 ar 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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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