Ingredients
2 cups All purpose flour (maida)
11/2 tbsp. fine grained semolina or rice flour
1/4th tsp. baking powder
2 tbsp 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 tbsp. kewra water or rose water
Ghee or vegetable oil for frying
Method
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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.
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Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
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Set aside for about 2 hours to ferment.
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Whisk thoroughly before use.
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Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
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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.
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Deep fry them until they are golden and crisp all over but not brown.
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Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
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Leave for at least 4-5 minutes so that they soak the syrup.
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Take them out of syrup and serve hot.
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