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.