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.
Yeast are unicellular fungi. The precise classification is a field that uses the characteristics of the cell, ascospore and colony. Physiological characteristics are also used to identify species. One of the more well known characteristics is the ability to ferment sugars for the production of ethanol. Budding yeasts are true fungi of the phylum Ascomycetes, class Saccharomycetes (also called Hemiascomycetes). The true yeasts are separated into one main order Saccharomycetales.
