Dameri (Sweet Fried Dough Balls)
These delightful, crispy sweet treats are a traditional Parsi tea-time snack made from a rich dough of wheat flour, sugar, and aromatic spices. Deep-fried in ghee until golden and crunchy, Dameri features the warming notes of cardamom and nutmeg in every bite. The addition of an egg creates a tender yet crisp texture, making them an irresistible accompaniment to afternoon tea or coffee.
Ingredients
- 2 cups All-purpose flour (Maida) (Originally '1 Tipri' of wheat flour mix. Converted to approx 2 cups.)
- 3/4 cup Powdered sugar (Quantity estimated for a sweet dough (original text unclear on sugar amount).)
- 4 tablespoons Ghee (For the dough. Originally '5 tolas' (approx 58g).)
- 1/2 teaspoon Cardamom powder (Originally 'crushed cardamom'.)
- 1/4 teaspoon Nutmeg powder (Originally 'nutmeg'.)
- 1 large Egg (Optional but recommended in original text for better texture.)
- 1/2 cup Cold water (Use as needed to bind the dough.)
- 3 cups Ghee or Vegetable Oil (For deep frying. Originally specified ghee.)
Instructions
- 1In a large mixing bowl, combine the flour, powdered sugar, cardamom powder, and nutmeg powder. Add the 4 tablespoons of ghee and rub it into the flour mixture using your fingertips until it resembles coarse crumbs.
- 2If using the egg, beat it lightly and add it to the mixture. Gradually add cold water, a little at a time, kneading constantly until you form a stiff, firm dough. Knead well until smooth.
- 3Take small portions of the dough and roll them into ropes on the back of an inverted plate or flat surface. Pinch off small pieces and roll them between your palms (lightly greased with flour or ghee) to form small, smooth balls about the size of a chickpea or marble. Place the shaped balls on a tray lightly dusted with flour, keeping them separate so they don't stick.
- 4Heat the frying ghee (or oil) in a deep pan or kadhai over medium-low heat. When the ghee is hot enough (it should shimmer or smoke slightly), carefully add the dough balls in batches. Fry slowly, stirring frequently with a slotted spoon to ensure even cooking. Fry until they turn a deep, crispy reddish-golden brown. Remove with a slotted spoon and drain on a sieve or paper towels.