2-3tspLemon JuiceMake the sugar syrup before you begin to fry the puri.
First of all add sugar and water together in a pan, boil it to make 2 thread consistency syrup.
Turn the heat off and add saffron and lemon juice, mix it well and keep it aside.
Take a big mixing bowl add sooji, maida and hot oil and mix well, maida and sooji should be crumbly so that much oil is sufficient for mixture. (Means when you hold the mixture in your hand it should stick together)
Now add water as per required and make dough like a chapatti, it should be pliable, keep dough aside for 2 hours at least. After 2 hours make medium size balls from dough.
Take another bowl add 2 tbsp ghee and rice flour, mix it well and make paste from it.
Now roll out each dough balls into medium size rotis, each rotis much be very thin and we need 3 rotis to make 1 puri.
Take 1 roti, grease the rice flour paste on the top side of the roti and place the second roti, now further again grease this second roti on its top side and place the third roti on it.
Now add a final greasing with the rice flour paste to the arranged rotis and then roll this arranged rotis structure into a tight roll very gently. (Do not pat the roll or flatten with your hand either the air gets pressed and puri will not fluffy).
Now cut the roll into 1 inch disks and make sure that each disk will have spiral inside.
Heat a deep frying pan with ghee, now deep fry the puris until golden brown and crispy then remove from the ghee and put into the sugar syrup.
Coat it well with the syrup and place it in a strainer so that the excess syrup will flow down, let them cool and store in an airtight container at room temperature.
Serve it and enjoy the delicious sweet puris.
Setting Time For Dough: 2 Hours. Variations: If you don’t want too much sweet then you can also dust them with white powdered sugar while they are still hot.