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  Plain flour 8 Ounce
  Salt 1 Pinch
  Fresh yeast 1⁄2 Ounce
  Saffron 1 Pinch, soaked in 1 tablespoon warm water
  Warm water 1 Tablespoon
  Natural yogurt 3 Tablespoon
  Sugar 4 Ounce
  Water 1⁄2 Pint
  Rose water 1 Teaspoon
  Oil 2 Cup (32 tbs) (For deep frying)

Sift the flour and salt into a bowl.
Dissolve the yeast in 2 teaspoons warm water.
Pour the saffron through a fine strainer.
Combine the saffron liquid with the yeast and yogurt.
Make a hollow in the centre of the flour, pour in the yeast mixture and beat into the flour to give a batter of the consistency of thick cream.
If it is too thick, add a little water.
Cover the bowl and leave the batter to stand for about lhour.
Put the sugar in a pan with the water and dissolve over low heat.
When it is dissolved, raise the heat and boil until a thick syrup is formed.
Cool the syrup and add the rose water.
Pour the batter into a forcing bag fitted with a 1/4 inch plain nozzle.
Heat the oil in a deep fryer.
Pipe figure-of-eight shapes directly into the hot oil and cook for about 1 minute until they are puffed up and golden brown.

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