About This Recipe
Ingredients
- 12 cups (≈250 g)All-purpose flour (maida)
Main dough for light, crisp coils
- 2½ cup (≈60 g)Whole-wheat flour (atta) (optional 25%)
Adds flavour & strength to dough
- 32 TbspSemolina (suji) (optional)
Boosts crunch & structure
- 42 TbspSugar (for dough)
Light sweetness; aids browning
- 54 TbspGhee (melted)
Shortens dough; rich aroma
- 6½ cupYogurt (curd)
Tenderises & gives mild tang/ferment
- 7½ tspBaking powder
Light lift; creates tiny bubbles
- 8½ tspCardamom powder
Signature Lakhamari fragrance
- 9PinchSalt
Balances sweetness
- 10≈¼ cup totalWater / milk (as needed)
Adjusts dough/batter consistency
- 11≈500 mlOil or ghee (for deep-frying)
Maintains steady low fry
- 121½ cups (≈300 g)Sugar (for syrup)
Forms crunchy glaze
- 131 cup (≈240 ml)Water (for syrup)
Dissolves sugar
- 14½ tspLemon juice
Prevents crystallisation
- 154, lightly crushedAdditional cardamom pods (for syrup)
Perfumes glaze
Ingredients
- 12 cups (≈250 g)All-purpose flour (maida)
Main dough for light, crisp coils
- 2½ cup (≈60 g)Whole-wheat flour (atta) (optional 25%)
Adds flavour & strength to dough
- 32 TbspSemolina (suji) (optional)
Boosts crunch & structure
- 42 TbspSugar (for dough)
Light sweetness; aids browning
- 54 TbspGhee (melted)
Shortens dough; rich aroma
- 6½ cupYogurt (curd)
Tenderises & gives mild tang/ferment
- 7½ tspBaking powder
Light lift; creates tiny bubbles
- 8½ tspCardamom powder
Signature Lakhamari fragrance
- 9PinchSalt
Balances sweetness
- 10≈¼ cup totalWater / milk (as needed)
Adjusts dough/batter consistency
- 11≈500 mlOil or ghee (for deep-frying)
Maintains steady low fry
- 121½ cups (≈300 g)Sugar (for syrup)
Forms crunchy glaze
- 131 cup (≈240 ml)Water (for syrup)
Dissolves sugar
- 14½ tspLemon juice
Prevents crystallisation
- 154, lightly crushedAdditional cardamom pods (for syrup)
Perfumes glaze
Instructions
- 1Syrup first: Boil sugar, water & lemon juice; simmer to one‑thread (105–106 °C). Add crushed cardamom; keep syrup warm (not boiling).
- 2Dough: Mix maida, optional atta & suji, sugar, baking powder, cardamom & salt. Rub in melted ghee to breadcrumb stage.
- 3Add yogurt; knead. Sprinkle water/milk as needed to make a very stiff but pipeable dough (like thick churro paste). Rest 30 min covered.
- 4Load dough into a heavy piping bag or chakli/sel roti press with medium star or round nozzle.
- 5Heat oil/ghee to low‑medium (145–155 °C). Pipe concentric coils or figure‑eights directly into fat; keep shapes ~7–8 cm wide.
- 6Fry gently, turning once, 5–6 min until evenly pale‑gold and crisp (avoid dark browning). Drain briefly on rack.
- 7While still warm, dip each piece in hot syrup 15–20 sec, turning to coat. Lift, drain excess back to pan; place on greased tray.
- 8Let syrup dry and harden completely (≈30 min). Store Lakhamari airtight up to 3 weeks in a cool, dry place.
- 9For wedding trays: tie pairs with decorative thread or pack in parchment between layers to prevent sticking.
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