Oct 17, 2009
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  • 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


  1. In a bowl, whip yogurt with a fork, slowly adding the water.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Cook the remaining batter in the same way.
  8. Serve the pastries hot or at room temperature.

A traditional Pakistani dessert perfect for all occasions

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