Monday, August 21, 2006
First, before the recipe, I wanted to add in some things I decided would help when making these. I wouldn't call them easy, maybe medium difficulty at least the first time. First you need a plastic squeeze bottle or a pastry bag with the piping attachment---this will save frustration when pouring the batter into the oil. I used a plastic bag with a small corner cut off but it also popped and batter went everywhere. Part of this needs to be made and to sit out overnight at room temperature. Okay, here we go.
2 cups all-purpose flour (maida)
1 cup buttermilk
1 ½ cups sugar
a pinch of saffron or orange food coloring (I used yellow and red)
2 Tbsp. ghee or melted butter
Mix together 1 cup of flour and one cup buttermilk. Stir to make a smooth batter, add a little water if necessary. Keep overnight at room temperature.
Next day mix remaining cup of flour and butter with the batter. Stir until smooth, you may need to add a little water again, you want a smooth, pourable batter. Add your saffron or food coloring, set aside.
In a saucepan mix 1 ½ cups sugar, and 2 cups water, bring to boil and keep it at a med-low heat. I used a candy thermometer and cooked it to the thread stage to make a syrup. Remove from heat and let cool.
Heat a large amount of oil in a heavy saucepan to the smoking point. Put batter into squeeze bottle or pasty bag and pipe it into the oil in concentric circles, overlapping batter (you will need to move pretty fast as it sinks then comes to the surface). Fry until crisp and golden. Remove from oil, drain then put in syrup for 30 seconds to 1 minute. Place on waxed paper and sprinkle with a mixture of powdered sugar and cardamom.