लखमरी (Lakhamari)

About This Recipe

Ingredients

• 1
  2 cups (≈250 g)All-purpose flour (maida)

  Main dough for light, crisp coils

• 2
  ½ cup (≈60 g)Whole-wheat flour (atta) (optional 25%)

  Adds flavour & strength to dough

• 3
  2 TbspSemolina (suji) (optional)

  Boosts crunch & structure

• 4
  2 TbspSugar (for dough)

  Light sweetness; aids browning

• 5
  4 TbspGhee (melted)

  Shortens dough; rich aroma

• 6
  ½ cupYogurt (curd)

  Tenderises & gives mild tang/ferment

• 7
  ½ tspBaking powder

  Light lift; creates tiny bubbles

• 8
  ½ tspCardamom powder

  Signature Lakhamari fragrance

• 9
  PinchSalt

  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

• 12
  1½ cups (≈300 g)Sugar (for syrup)

  Forms crunchy glaze

• 13
  1 cup (≈240 ml)Water (for syrup)

  Dissolves sugar

• 14
  ½ tspLemon juice

  Prevents crystallisation

• 15
  4, lightly crushedAdditional cardamom pods (for syrup)

  Perfumes glaze

Instructions

1. 1
   Syrup first: Boil sugar, water & lemon juice; simmer to one‑thread (105–106 °C). Add crushed cardamom; keep syrup warm (not boiling).
2. 2
   Dough: Mix maida, optional atta & suji, sugar, baking powder, cardamom & salt. Rub in melted ghee to breadcrumb stage.
3. 3
   Add yogurt; knead. Sprinkle water/milk as needed to make a very stiff but pipeable dough (like thick churro paste). Rest 30 min covered.
4. 4
   Load dough into a heavy piping bag or chakli/sel roti press with medium star or round nozzle.
5. 5
   Heat oil/ghee to low‑medium (145–155 °C). Pipe concentric coils or figure‑eights directly into fat; keep shapes ~7–8 cm wide.
6. 6
   Fry gently, turning once, 5–6 min until evenly pale‑gold and crisp (avoid dark browning). Drain briefly on rack.
7. 7
   While still warm, dip each piece in hot syrup 15–20 sec, turning to coat. Lift, drain excess back to pan; place on greased tray.
8. 8
   Let syrup dry and harden completely (≈30 min). Store Lakhamari airtight up to 3 weeks in a cool, dry place.
9. 9
   For wedding trays: tie pairs with decorative thread or pack in parchment between layers to prevent sticking.