Take maida in a large bowl.

Add hot desi ghee for moan (shortening) and mix well.

Check by pressing the mixture with fingers – if it holds shape, moan is perfect.

Gradually add little water and knead into a stiff dough (like poori dough).

Cover with a damp cloth and let it rest for 15–20 minutes.

Divide the dough into small balls and roll out thin puris.

Shape them into round or oval forms.

Use a cutter/knife to make criss-cross cuts for a designer look.

Heat oil or ghee in a kadhai.

Fry the devadas on medium flame until golden brown and crisp.

Remove on a plate and keep aside.

Prepare the Sugar Syrup

Mix sugar and water in a pan and heat.

2Once sugar dissolves, boil until *one-string consistency* is formed.

Switch off the flame and add cardamom powder and saffron.

Dip each fried devada in hot sugar syrup one by one.

Immediately remove and place on a greased plate.