Matha

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup water
• 1 teaspoon yeast
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• Oil for deep-frying
• Sugar syrup (see recipe below)

Instructions:

1. In a bowl, combine the flour, water, yeast, sugar, and salt. Mix well until a smooth batter forms.
2. Cover the bowl with plastic wrap and let the batter ferment in a warm place for 8-12 hours.
3. Heat the oil in a deep frying pan over medium heat.
4. Once the oil is hot, use a squeeze bottle or a piping bag fitted with a small nozzle to pipe the batter into spiral shapes into the hot oil.
5. Fry the jilapi in batches for 2-3 minutes per side, or until golden brown.
6. Remove the jilapi from the oil and drain on paper towels.
7. Immediately dip the jilapi in the sugar syrup and let them soak for a few minutes.
8. Serve the jilapi warm or at room temperature.

Sugar syrup:

• 1 cup sugar
• 1 cup water
• 1/2 teaspoon lemon juice
• 1/4 teaspoon cardamom powder

Instructions:

1. In a saucepan, combine the sugar and water. Bring to a boil over medium heat.
2. Once the sugar has dissolved, reduce the heat to low and simmer for 10 minutes, or until the syrup reaches a 1-string consistency.
3. Remove the syrup from the heat and stir in the lemon juice and cardamom powder.
4. Let the syrup cool completely before using.

Enjoy!