★★★★★ 1 vote5
1/2 tsppowdered cardamom
·lemon rind or saffron threads
1 cwhite flour
1 Tbspghee or butter
1 tspinstant yeast
How to Make Kaimati
- FOR SYRUP:
place all the ingredients for the syrup into a medium sized pan, bring the contents to a boil and cool completely.
mix the flour with all the above Batter ingredients and beat thoroughly with your hand. it should be thick enough for you to be able to pick without it flowing down between your fingers, but not so thick that it's a dough. not runny yet not too thick.
- cover and let the batter rise for about half and hour (30 minutes). touch some oil with your fingertips and mix the mixture again.
- heat oil, then pick small portions and drop in the hot oil, then immediately lower the heat and fry on very low heat, stirring the kaimatis (balls) continuously so that they colour on all sides and get super crunchy.
- from heat place directly into the cooled syrup. toss and turn till all the kaimatis are completely soaked and coated with the syrup move onto a serving plate. serve. :D