# 2 cups All purpose flour (maida)
# 1 ½ tbsp. fine grained semolina or rice flour
# ¼ tsp. baking powder
# 2 tbsp curd (plain yogurt)
# 1 ¼ cups warm water
# ½ tsp. saffron threads, slowly dry-roasted and powdered
# 3 cups sugar
# 2 2/3 cups water
# ½ tsp green cardamom seeds powder
# 1 ½ tbsp. kewra water or rose water
# Ghee or vegetable oil for frying

Method:

# Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
# Mix well and then add remaining water and 1/8 tsp. of saffron powder, and whisk until smooth.
# Set aside for about 2 hours to ferment.
# Whisk thoroughly before use.
# Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
# Heat oil in a kadhai. Pour the batter in a steady stream (or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.
# Deep-fry them until they are golden and crisp all over but not brown.
# Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
# Leave for at least 4-5 minutes so that they soak the syrup.
# Take them out of syrup and serve hot.