6 servings Prep: 10 mins, Cooking: 20 mins
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An Indian sweetmeat made during Diwali.

By Food24 November 12 2012
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Ingredients (12)

500 ml sugar
250 ml water
2 ml saffron — threads
5 ml ghee
250 ml gram flour
8 ml Robertson's baking powder
3 ml cardamom — powder
10 ml ghee — solid
2 ml Robertson's food colouring — yellow
150 ml water — warm
75 ml almonds — slivered
750 ml oil — for deep frying
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Place water, sugar, saffron and the 5ml ghee in a medium size pot and bring to a boil before, lowering the heat and allowing it to simmer

The syrup should be kept warm all the time and ensure that it does not thicken

Sift dry ingredients into a bowl and mix the 10ml ghee and food colour with the water and add this to the flour mixture to form a smooth batter

Press through a large holed colander-into hot oil and fry them till golden in colour and remove with a slotted spoon

Place in hot syrup-till the syrup is absorbed about 25minutes, once cool enough to handle mould them into-small balls

Roll in slivered almonds, edible glitter and allow to set overnight before serving.

Reprinted with permission of Healthy Vegetarian Food. To see more recipes, click here.

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