| 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
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Converted by MM_Buster v2.0l.
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