(Deep Fried Flour Cakes with Sugar Coating)
Whole Wheat Flour – 1 cup
Refined Flour – 1 cup
Curd – 2 tsp.
Ghee – ½ cup
Till seeds- ¼ tsp.
Water (for dough) – 20 ml.
Ghee – for frying
Sugar – ½ cup
Water (for sugar syrup) – ¾ cup
Rose petals (Red – for garnish) – 5 – 6 nos.
Saffron (for garnish) – a few strands
Pistachio (unsalted -chopped – for garnish) – 5 nos.
In a paat, combine whole-wheat flour and refined flour. Add till seeds, ghee, curd and water for the dough. Mix well to form a semi-soft dough.
Divide the dough into 6 equal balls and flatten each of them into discs with the palm of your hand. The flattened discs should be on the thicker side.
Heat the ghee for frying on a medium flame. When hot, lower the flame and deep-fry these discs on both the sides till they are golden brown in colour. Remove and drain off the excess ghee. Cool them for 2 hours.
In a separate pan, make sugar syrup of 2-string consistency (Heat water. Add the sugar to it. Cook till the sugar caramelizes and the consistency becomes that of 2 strings.) Keep the sugar syrup warm at all times.
Dip the fried Santas in the sugar syrup – 1 at a time.
Remove the Santa from the sugar syrup and allow it to cool. The sugar syrup will dry up on the Santa and form a white sugary coat on it.
Garnish each Santa with a rose petal, chopped pistachio and saffron.