1. Boil sugar with 3 cups of water to form a 1-string syrup. Add saffron and boil for 2 minutes.

2. Sieve flour, salt and baking powder together. Knead flour with little water to make a pliable soft, but not sticky dough. Cover and keep for 1 hour. Knead again.

3. Make balls and roll out each into squares of the thickness of a chapathi. Spread a little ghee all over. Sprinkle rice flour or all purpose over this and spread both evenly.
Roll up the spread-out dough tightly from one end to the other and keep it covered with damp cloth in the refrigerator for 2 hours.

4. Cut each roll into 3/4" or 1" pieces and roll each one flat. Fry in hot oil, but not too hot or else bubbles will form in the pastry. Fry them until golden brown, drain out the oil and put these into the syrup for not more than 5 minutes. Fry remaining rolls and sprinkle dry coconut over the sweet.