Daintras
10 Mithai - Daintras
1 Cup Cake Flour
1 Teaspoon Baking Powder
2 Tablespoons Butter or Ghee
200ml Plain Yoghurt
1 Teaspoon Sugar
Pinch of Salt
Syrup
1 Cup Water
1 Cup Sugar
4 Elachi Pods
2 Cinnamon sticks
1/2 Cup Coconut to garnish
Syrup
Boil the syrup ingredients until thickens into a syrup.
Remove from the heat and allow to cool
Daitra
Sift the flour into a bowl then add dry ingredients and butter.
Mix to form breadcrumbs.
Add the yoghurt to make a soft dough.
Allow the dough to rest for about an hour or longer.
Split to form 3 balls.
Roll out each ball into a disk about 3mm thick.
Cut with knife or ues a cutter to form shapes of about 2 to 3 cm each.
Heat oil in a deep pot. Test if oil is ready by dropping a small pinch of the dough into the oil. The oil will be ready if the dough rises up to the surface immediately.
NB: The oil must not be too hot.
Drop a daintra into the oil face down. It will fall to the bottom of the pot and rise up almost immediately.
NB: Multiple daintras can be fried at a time.
Try to keep under the surface with a frying spoon for a few seconds then flip over. It will form a balloon or develop bubbles. Remove when it starts to colour lightly.
Drain on a paper towel.
Drop into the cold syrup then remove into a deep bowl and sprinkle with coconut.