Ingredients:
- 1 cup Refined flour (maida)
- ½ cup Yogurt
- 3 cups Sugar
- 1 table spoon Milk
- A few threads of Saffron (kesar)
- For deep frying Ghee
- Nuts to garnish
Steps:
In a large bowl, whisk refined flour, yogurt and sufficient water to a smooth and pouring consistency batter. Cover and keep in a warm place to ferment. Beat the batter with your hands again for 15 minutes.
Cook sugar with 2 cups water in a deep non-stick pan on high heat, stirring continuously, till the sugar dissolves. Add milk and when the scum rises to the top, collect it with a ladle and discard.
Add saffron and cook, stirring, till the syrup reaches one string consistency. Keep the syrup warm.
Take sufficient ghee in a kadai (volk) and heat on medium heat for frying. Pour some batter into a bottle with small nozzle or to a cloth (gather the edges of cloth and tie a knot to make a pouch).
Squeeze the bottle or pouch to form round spirals from batter into the hot ghee and deep fry, turning them over gently a few times, till they are evenly golden and crisp.
Drain and soak in sugar syrup for 2-3 minutes. Take them out of the syrup and serve hot. Sprinkle some nuts to garnish.