Elaichi Pista Crullers

Ingredients list for Elaichi Pista Crullers

• ¼ teaspoon Green cardamom powder
• for garnishing Pistachios slivers
• 1 cup Refined flour (maida)
• ½ cup Butter
• ½ teaspoon Salt
• 2 Eggs
• for deep-frying Oil
• 6 tablespoons Milk
• 2 cups Powdered sugar

Method

1. Line a baking tray with butter paper.
2. Bring butter and one cup of water to a boil in a small non-stick pan. Stir in the flour and salt and keep mixing till well combined. Remove from heat and cool.
3. Crack eggs one at a time into the warm flour mixture and whisk until a smooth mixture is formed.
4. Transfer the prepared mixture into a piping bag fitted with a large star nozzle and pipe out portions of the size of lemons on the lined tray. Freeze for thirty minutes.
5. Heat sufficient oil in a pan.
6. To make the glaze, combine milk, cardamom powder and powdered sugar in a bowl and mix well.
7. Drop the frozen crullers one by one into the hot oil and deep-fry till light golden. Drain on absorbent paper.
8. Brush with the glaze, garnish with pistachio slivers while the glaze is still wet and place on a cooling rack.
9. Serve.

Nutrition Info