| Compliments of: Provenance
|In a large bowl, whisk refined flour, yogurt and sufficient water to a smooth and pouring consistency batter. Cover and keep in a warm place to ferment for 24 hours. Beat the batter with your hands again for 15 minutes. Cook sugar with 2 cups water in a deep non-stick pan on high heat, stirring continuously, till the sugar dissolves. Add milk and when the scum rises to the top, collect it with a ladle and discard. Add saffron and cook, stirring, till the syrup reaches one string consistency. Keep the syrup warm. Heat sufficient oil in a pot on medium heat. Pour some batter into a pastry bag with a small straight tip. Squeeze round spirals into the hot oil and deep fry, turning them over gently a few times, till they are evenly golden and crisp. Drain and soak in cardamom sugar syrup for 2-3 minutes. Take them out of the syrup and serve hot.|
Green Cardamom syrup
- 2 cups sugar
- 2 cups water
- 6 whole pieces green cardamom
Combine ingredients in a small pot and cook on medium/low heat for 30 minutes. Strain out cardamom and cool.
- 1-1/2 to 2 cups strained local yogurt
- 2 tbsp milk, warmed
- 1/4-1/2 cups sugar (or as per taste)
- pinch of nutmeg
- pinch of cardamom powder or as per taste
Mix ingredients in a large bowl. Chill.