Instructions

Make a batter of the dahi, maida, saffron and yeast with a little oil.

Let it rise for several hours. In a saucepan,

boil sugar and water till you have a thick two-strand chasni.

Keep it warm on the stove. Fill the batter into a squeeze bottle

(like that used for ketchup). Squeeze shapes into the hot oil and drain quickly.

Dip in chasni for 1-2 minutes and drain