Elojhelo pitha, twisted Bengali fritters in syrup

Directions

1. Combine the flour, salt, nigella seeds, baking powder, and ghee, rubbing them together thoroughly until the flour forms a ball that holds its shape when squeezed in your hand. ≈ 10 min
2. Gradually add milk or water to form a firm dough, cover with a damp cloth, and let it rest for half an hour. ⏱ ≈ 20 min
3. Knead the dough and divide it into small balls. ≈ 10 min
4. Carefully place each ball on a thin disc, like a coaster. ≈ 10 min
5. Using a sharp knife, make 4 to 5 parallel cuts through the center, without cutting the edges. ≈ 8 min
6. Roll the disc from one side, then twist both ends in opposite directions to form the pattern, so that it doesn’t open up during baking. ≈ 10 min
7. Heat the oil, reduce the heat to medium, and then add the pitha. ⏱ ≈ 10 min
8. Fry them slowly over low to medium heat, turning occasionally, until they are golden brown and crispy, then drain them. ⏱ ≈ 40 min
9. In a separate saucepan, heat the sugar, water, and cardamom until the mixture thickens and becomes sticky. ⏱ ≈ 10 min
10. Add the saffron and turn off the heat. ≈ 8 min
11. Place the warm pitha in the syrup and let them soak for at least 10 minutes. ⏱ 10 min
12. Drain them and arrange them on a plate. ≈ 2 min