2 cups all purpose flour (maida)
11/2 tbsps fine grained semolina or rice flour
1/4th tsp baking powder
2 tbsps curd (plain yogurt)
11/4th cups warm water
1/2 tsp saffron threads, slowly dry-roasted and powdered
3 cups sugar
2 2/3rd cups water
1/2 tsp green cardamom seeds powder
11/2 tbsps kewra water or rose water
Ghee or vegetable oil for frying
1.Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
2. Then add remaining water and 1/8th tsp of saffron powder, and whisk until smooth.
3.Set aside for about 2 hours to ferment.
Whisk thoroughly before use.
4.Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready addÂ saffron and cardamom powder.
5.Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.
6.Deep fry them until they are golden and crisp all over but not brown.
7.Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
8.Leave for at least 4-5 minutes so that they soak the syrup.
Take them out of syrup and serve hot.
Contributed by reema