Description
A deliciously flaky and layered Indian Sweet that shimmers in a sugary coat
Ingredients
- All Purpose Flour – 4 cups – sieved
- Dalda/Vanaspati/Shortening/Butter/Ghee -1 cup
- Curd/Yogurt – 1 cup
- Baking Soda (sodium bicarbonate) – 1 heaped spoon
- Water – as required
- Oil – For deep frying
For Sugar Syrup
- Sugar – 2 cups
- water- 1 cup
- Cardamom Powder – a generous pinch
- Rose Essence- a few drops- optional
For Garnish (optional)
- Saffron Strands
- Nuts like pistachios
Instructions
- In a bowl mix the shortening & baking soda well with the tips of your fingers.Let it blend well till the mix is fuzzy.
- Add yogurt/curd little by little and continue mixing it with finger tips for a few minutes.
- Add the sieved flour to it and combine well. Tip in water as required (very little) and knead the mix to a fine, soft and fluffy dough.
- Transfer the dough to an airtight container and let it rest for at least 3 hrs.
- After the resting time divide the dough in to lemon sized balls and flatten it gently with the finger.Make a small depression in the middle and set aside.
- Heat Oil for deep frying and gently drop the prepared rounds in to it. Let it fry till golden brown on both sides under low-medium flame.Set aside
- In a separate pan,prepare the sugar syrup by boiling water & sugar along with cardamom powder and rose essence (if required) to string consistency and set aside.
- Drop them to the sugar syrup and let it bathe in it for 5 minutes.
- Remove it from the sugar syrup and wait till the sugary coat dries up.
- Garnish with nuts or saffron strands (optional)
- Enjoy
Notes
The shape of this sugary yums is mostly a simple round/circle, though you can make decorative rims to the lemon sized dough by pinching the sides and folding it inwards.
Mixing Ghee (clarified Butter ) or Butter to the flour instad of vanaspati/shortening gives a more power-packed taste.
Use any cup to measure the ingredients.
- Prep Time: 3 hours 30 mins
- Cook Time: 30 mins