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| 3 Tasse | sugar |
| 2 Tasse | Refined flour; (maida) |
| 1 Esslöffel | lemon juice |
| 1 Teelöffel | Cardamom powder |
| 1/2 Teelöffel | Orange or yellow edible colour |
| 1/2 Teelöffel | saffron crushed |
| | Clarified butter; (ghee) as needed. |
| | For garnishing |
| 1/2 Teelöffel | Cardamom powder |
| 1 Esslöffel | Blanched and sliced pistachios |
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Mix refined flour and enough water to make a sticky batter of pouring consistency. Beat well to break lumps, if any, and leave covered for 24 hours.
Heat sugar with 3 cups of water to make a sticky syrup of one-third consistency. Add lemon juice. Remove the foam from the top of the syrup with a wire sieve or spoon. Add saffron, cardamom powder, colour and reserve.
Beat the overnight batter and keep aside. Heat 3 cups of clarified butter (ghee) in a wide pan. When the ghee is almost smoking, lower the flame. Put the beaten batter in coconut half-shell with a small hole in it, and pour into the hot ghee in a circular motion making four ar five circles for over.
Remove with a slotted spoon, draining all the ghee and place in the syrup. Garnish it with cardamom powder and blanched pistachios
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