- 1 cup plain yogurt
- ½ cup hot water
- 1 cup flour
- ½ teaspoon baking powder, sifted
- ¼ teaspoon salt
- 1 cup sugar
- 1 cup water
- ¼ teaspoon saffron threads, powdered
- vegetable oil for deep frying
- In a bowl, whip yogurt with a fork, slowly adding the water.
- In another small bowl, combine the flour, baking powder, and salt and add to the yogurt mixture. Whisk to form a smooth, lump-free batter. Set aside.
- In a small saucepan over medium heat, combine the sugar and water and cook, stirring, until the sugar dissolves, about 3 minutes. Increase the heat to medium-high and cook until the syrup is lightly sticky, about 3 minutes longer. Stir in the saffron and remove from the heat.
- In a wide saucepan, pour in vegetable oil to depth of 2 inches (5 cm) and warm over medium-high heat to 375 F (190 C) on a deep frying thermometer.
- Pour the batter into a squeeze bottle, such as a ketchup dispenser. When the oil is hot, squeeze a few spirals of batter, each about 3 inches (7.5 cm) in diameter, directly into the oil.
- Fry the pastries, turning once, until golden and crisp, about 1 minute. Using tongs, remove each pastry from the oil and immediately dip it in warm sugar syrup, immersing it fully, then transfer to a plate.
- Cook the remaining batter in the same way.
- Serve the pastries hot or at room temperature.
A traditional Pakistani dessert perfect for all occasions