Rajasthani Layered Sweet Pastries with Cardamom Syrup

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Crisp, flaky, golden pastries soaked in fragrant cardamom sugar syrup, this classic sweet from Rajasthan is beloved at festivals and weddings. The dough is enriched with ghee and yogurt, which produces delicate layers that crisp up beautifully in hot ghee before being dunked in syrup.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 24 gFat
• 14 gSaturated Fat
• 62 gCarbs
• 1 gFiber
• 38 gSugar
• 5 gProtein
• 95 mgSodium
• 80 mgPotassium
• 45 mgCalcium
• 2 mgIron
• 0 mgVitamin C
• 50 mcgVitamin A

Ingredients

For the dough

• 2 cups (260 g) all-purpose flour
• 1/4 cup (60 ml) melted ghee, slightly cooled
• 1/4 cup (60 g) plain whole-milk yogurt
• 1 tsp baking powder
• 1/4 tsp fine sea salt
• 1/2 tsp ground cardamom
• 2 to 3 tbsp cold water, as needed

For the cardamom sugar syrup

• 1 1/2 cups (300 g) granulated sugar
• 1 cup (240 ml) water
• 1/2 tsp ground cardamom
• 4 to 5 saffron strands
• 1 tsp fresh lemon juice
• 1 tsp rose water (optional)

For frying and finishing

• 2 cups (480 ml) ghee or neutral oil, for deep frying
• 2 tbsp chopped pistachios, for garnish

Directions

1. In a large bowl, whisk together the flour, baking powder, salt, and cardamom. Pour in the melted ghee and rub it into the flour with your fingertips until the mixture looks like coarse breadcrumbs.
2. Add the yogurt and mix gently with a fork until a soft dough begins to form. Add cold water one tablespoon at a time, just until the dough comes together; do not knead or it will turn tough. Cover and rest 20 minutes.
3. Meanwhile, prepare the syrup: combine sugar, water, cardamom, and saffron in a saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves, then simmer for 5 to 6 minutes until the syrup reaches a one-string consistency. Stir in the lemon juice and rose water, then keep the syrup warm on the lowest setting.
4. Divide the rested dough into 8 equal balls. On a lightly floured surface, gently press each ball into a thick disc about 2 1/2 inches wide. Using your thumb, make a small dent in the center of each disc to help it cook evenly.
5. Heat ghee in a deep, heavy pan over low to medium-low heat until it reaches about 300°F (150°C). Carefully lower 3 to 4 pastries at a time and fry slowly for 8 to 10 minutes per side, until both sides are deep golden and fully cooked through. Patience on low heat is the secret to flaky layers.
6. Drain the fried pastries on paper towels for 1 minute, then immediately immerse them in the warm sugar syrup. Let them soak for 4 to 5 minutes, turning once, until they have absorbed the syrup and look glossy.
7. Lift the pastries out with a slotted spoon and place them on a wire rack so excess syrup drips off. Repeat frying and soaking with the remaining dough.
8. Arrange on a serving plate, sprinkle with chopped pistachios, and serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.

Cook’s Notes

• Always fry on low heat; high heat will brown the outside while leaving the inside raw.
• Do not over-knead the dough, or the pastries will be dense rather than flaky.
• The syrup must reach a one-string consistency; if it is too thin the pastries will be soggy, too thick and they will not absorb.
• Adding lemon juice prevents the syrup from crystallizing as it cools.
• For extra flavor, infuse the syrup with a small stick of cinnamon or 2 cloves while it simmers, then remove before soaking.

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