Method :
Make a batter of the dahi, maida, saffron and yeast with a little oil. Let it rise for several hours. In a saucepan, boil sugar and water till you have a thick two-strand chasni. Keep it warm on the stove. Fill the batter into a squeeze bottle (similar to a ketchup bottle). Squeeze shapes into the hot oil and drain quickly. Dip in chasni for 1-2 minutes and drain. |
