1 cup white flour (maida)
flour and bicarbonate of soda together
in a bowl. Add yogurt, food colour and water. Whisk to a smooth batter.
The consistency should be like thin pancake batter.
Add little more water if necessary. Leave
aside to rest for about 5 hours
at room temperature or overnight in the
2. Put sugar, water and cardamoms in saucepan. Bring to boil, stirring until the sugar has dissolved. Boil rapidly for about 10-15 minutes or until a thick syrup has formed.
3. Heat ghee or oil in a deep frying pan or karahi to 170C or 325F. Pour batter in polythene bag or in a muslin cloth and hold it like a piping bag, make about 3mm hole at the base. Pipe jalaibi shape (pretzel shape ) into hot oil. Fry both sides for about 3-5 minutes or until crisp.
4. Remove with a slotted spoon, drain on absorbent kitchen paper and then place in the hot syrup for 3-5 minutes, remove with a slotted spoon and transfer to serving dish.
5. Serve warm with green tea or warm milk.
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