Jeelapi

it turned out sooo well!

1 cup all purpose flour
1/8 tsp cardamom powder
1 tsp of rapid rise yeast
2 tsp corn starch

mix together all of the above in a bowl.

now add:

1 tsp oil
1 tablespoon on yogurt
3/4 cup of lukewarm water

mix together so that there are no lumps -- the mixture will be slightly runny. keep aside covered for half an hour in a warm place and let it rise. (I actually only had time to let it rise for 15 mins and it still worked very well.)

In the meantime, make the syrup!

1.25 cup sugar
1 cup water
1/4 tsp cardamom powder
1/8 tsp saffron
1 tsp lemon juice

warm up the water and then add the sugar and the saffron. let it dissolve on medium heat to make sure the syrup doesnt burn. it should reach about 200F or 90C. after it has reached this temperature turn it off. I also added a lil bit of red yellow food coloring to give it the real look. once it has reached this temperature add the cardamom powder and lemon juice - this prevents it from crystallizing. the syrup will be relatively runny and sticky - and not super super sticky.

also, start heating up the oil. it should be about 3/4 of an inch of oil on a pan so that you can almost deep fry it. you know the oil is ready when you put a lil bit of the batter it in and it immediately starts fizzing, frying up and rising to the surface of the oil. you can add a little bit of ghee to the oil to make it yummier but i didnt have any.

the batter should be ready by now. you'll see that it has visibly risen. give it a final stir and pour it into a squeezy mustard or ketchup bottle with a nozzle.

squeeze the batter into jeelapi shapes on the oil now and fry them until they are golden yellow. pick them off the oil and onto a newspaper or blotting paper covered dish so that all the oil drains oil. collect them here until you have fried all of them.

once all of them are done, put all of them together into the syrup. let it sit in the syrup for 2 minutes or so and shake it up so that they are all covered with the syrup.

take them out on the serving tray and hold the extra syrup for the next time you need it coz it should be super soon. EAT! yummiest desserts ever.