Posted on October 17, 2020




  1. Mix the flour, semolina or rice flour, baking powder, curd, water in a
    bowl (preferably a ceramic bowl)
    and mix well with a whisk.
  2. Mix well and then add remaining water (if needed) and saffron powder, and
    whisk until smooth.
  3. Keep aside about 2 hours to ferment.
  4. Whisk thoroughly before use.
  5. Prepare sugar syrup with sugar & water.
  6. Just before the syrup is ready add saffron and cardamom powder.
  7. Heat the oil in a big kadai, pour the batter in a steady stream (coconut
    shell with a hole) in the kadai to form coils.
  8. Make a few at a time.
  9. Deep fry them until they are golden and crisp all over but not brown.
  10. Remove from the kadai and drain on a kitchen paper and immerse in the
  11. Leave for at least 4-5 minutes so that they soak the syrup.
  12. Take them out of the syrup and serve hot.

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