Ingredients:
All purpose flour / maida .... 2 cups
Corn starch ......................... 1 tbsp
Yogurt ( sour ) .................. 1 cup
Saffron ......................... a generous pinch
Cardamoms ................ 4-5
Baking powder ........... a small pinch
Salt ................. a pinch ( about 1/8 tsp )
Sugar ............... 2 cups
Yeast .............. 1 tsp ( if making the instant recipe )
Orange food colour
Pistachios & Silver varq for garnishing
Oil ...... for deep frying.
Method:
1. In a bowl, mix the flour, salt, baking powder, corn starch.
2. Add the sour yogurt and sufficient water to make a smooth batter. Add the colour. Leave it covered overnight for fermenting.
OR
If you want to make it instantly, add yeast. I have just crumbled the fresh yeast directly into the dough. If you are using dry yeast, take a little lukewarm water, add half a tsp of sugar and put the yeast granules. Leave it for 5 minutes in a warm place for proving. When it becomes frothy it is ready to be added. Mix it into the dough. Leave the dough for 15 - 20 minutes, covered in a warm place and it is ready for use.
3. Meanwhile prepare the sugar syrup. Take sugar in a pan and add one cup water.
Bring it to a boil and add the cardamoms and saffron. Remove the impurities and boil until it is thick.
4. Pour the batter into a plastic bottle that we use for sauces. Or alternately you can also use a plastic bag making a tiny hole in it.
5. Heat oil in a flat bottomed frying pan. It should not be too hot. Pour out the batter to make a big round gheeyar, like you make jalebis.
6. Fry on low / medium flame to make it crisp turning it a couple of times very carefully.
7. Dip them into the hot syrup, remove into a plate and garnish with crushed pistachios and silver varq.
I have not used silver varq as it is said to be harmful for health.