It is a popular sweet treat in South Asian countries, particularly in India and Pakistan. It is made by deep-frying wheat flour batter in a pretzel or circular shape and then soaking it in a sugary syrup. The syrup is often flavored with cardamom, saffron or rose water. It is typically served at festivals and special occasions and is a popular street food.
- 1 cup all-purpose flour
- 1/4 cup corn flour
- 1/4 tsp turmeric powder
- 1/4 tsp red food color (optional)
- 1/2 cup yogurt
- Oil for deep-frying
For the syrup:
- In a large mixing bowl, combine the all-purpose flour, corn flour, turmeric powder, red food color (if using) and yogurt. Mix well to form a thick batter. Cover and let it sit for at least 2 hours.
- Heat oil in a deep pan or kadhai over medium heat.
- In a separate pan, make the syrup by mixing together the sugar, water, cardamom powder, and saffron (if using). Cook over medium heat until the sugar is dissolved and the syrup thickens slightly.
- Using a piping bag or a plastic squeeze bottle, squeeze the batter into the hot oil in a spiral or pretzel shape. Fry until golden brown, then remove from the oil with a slotted spoon and immediately soak in the warm syrup for 1-2 minutes.
- Remove from the syrup and drain on a plate lined with a paper towel.
- Serve warm or at room temperature.
Note: The batter should be thick enough to hold its shape when piped into the oil. If it is too thin, add more flour to thicken it. Adjust the sugar and cardamom according to your taste.