Summer time is usually wedding season and when the wedding is a destination one then it makes it even more exciting. With the same ceremonies, rituals, vows and customs but in a more exotic surroundings, under palm trees by the sea, everything looks and feels different. Can't wait to combine it with our summer break.
Celebrations are never complete without food, especially sweet-dishes and desserts.
So here we go with one of the delicacy sweet of India. This is another one of mums signature dishes.
The pastry in Saata has to be light and perfect so when dipped in sugar syrup, would not hold in much of the syrup and get heavy, but would only soak in just the right amount to make it sweet.
Without much introduction I will share the recipe and let it speak for itself.
Ingredients
4 bowls plain flour
1 bowl ghee
2 bowls warm water
I used a small bowl size 8cm wide and 3cm deep and made 15 saatas
For the Syrup
3 bowls Sugar
1 bowl water
a pinch of saffron - rubbed to break them
1/4 tsp Cardamom seeds
1/4 tsp Nutmeg powder
For Garnishing
Almonds and Pistachios finely sliced or shredded
Rose petals (optional)
Method
Sieve the flour in a mixing bowl and make a well in the centre. Pour 1/2 bowl of melted ghee and 1 and 1/2 bowls of warm water and mix the flour with the oil and water very gently not kneading but folding into a sticky pasty dough
Now divide the dough in 3 parts
In a little pan, warm 1/2 bowl of ghee and mix in 1 part of the dough. Stir it into a thick paste on low heat for around 2-3 minutes it should be slightly golden in colour.
With the other 2 parts, Mix them together and on a clean work top pat to make it into a flat thin flatbread
When the paste of ghee and dough is slightly cooled, brush a little over the flattened patted dough covering the entire surface, fold it into half, brush some more on the half, fold once more to spread some again. Do this folding and brushing until all the paste is finished. If necessary pat it gently to make it bigger so all the paste is used up.
When all the paste has been used up, fold in the edges and pat very gently on the sides to make it into a ball
Heat some oil for frying on low flame.
Pinch some dough from one side and on a clean worktop, pat with fingers from the middle to form a flat round pancake 7 cm in size, making sure the middle is quite thin and the edges are rounder and thicker
Put it in the warm oil and let it float up to the surface before very gently flipping it over, preferably using salad tongs. Flip it once more making sure both sides are golden. Do the same with the rest of the dough. The oil should not be hot otherwise the pastry will get brown quickly and not flake.
Drain them vertically in a colander to drain all the oil from the Saata.
Leave them overnight to drain. As they are puffy and light, 95% of the oil will be drained out.
Now make sugar syrup by adding the sugar, water and add saffron, cardamom seeds - coarsely grounded (I grind on the work top with a rolling-pin) and nutmeg powder.
The consistency of the syrup should be of 3 strings or a of a drop that does not move when tilted.
Dip each Saata into the warm syrup and with a slotted spoon flip it over. Lay them on a serving plate.
Garnish with flaked almonds, pistachios and chopped rose petals.
Leave them uncovered to dry and soak up the syrup for a few hours.
Enjoy either with fresh cream or on its own.
Crispy, flaky sweet Saatas
