Puris in sugar syrup
Sinful and indulgent, Puris in sugar syrup are perfect to satisfy your sweet cravings. Fresh Sarda Farms dahi is mixed with semolina and flour (maida) to make the puri dough. The puris are deep fried in flavourful Sarda Farms ghee and then dipped in a thick sugar syrup. The sweet puris are a labour of love but well worth the effort.
- 1 cup fine semolina (rava)
- 1 cup all purpose flour (maida)
- ¼ cup Sarda Farms dahi
- Sarda Farms ghee as required for deep frying
- 2 cups sugar
- Few saffron strands
Mix semolina and flour in a mixing bowl.
Heat about 2 tablespoons ghee in a pan and add to the flour.
Add dahi one tablespoon at a time till everything just come together. Mix to make a stiff dough.
Cover keep it aside for about 2 hours.
Heat the sugar with 1 cup water, saffron and cook on low flame to make a thick syrup (almost 2 string consistency). The syrup has to be warm when the puris are fried so make the syrup just before you start frying the puris.
Heat ghee in another pan for deep frying.
Pound the dough with a pestle on a flat surface to make it smooth and pliable.
Make small balls from the dough and roll out to make small puris.
Deep fry on low flame till they just start turning brown.
Using a slotted spoon take them out of the pan and add them to the sugar syrup in batches. Turn over to coat the puris all over with the syrup.
Take them out and place on a plate to cool and serve.