Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          sugar
   2      cups          refined flour -- (maida)
   1      tablespoon    lemon juice
   1      teaspoon      cardamom powder
     1/2  teaspoon      orange or yellow edible colour
     1/2  teaspoon      saffron -- crushed
                        clarified butter -- (ghee), as needed
                        ***FOR GARNISHING***
     1/2  teaspoon      cardamom powder
   1      tablespoon    blanched and sliced pistachios

Preparation:

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 or 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.