Paal Bun / Jeera Bun

This is a very peculiar and not usually found in many sweet shops.Only few shops would make this ,and too, it would get sold in minutes.Its rarely found in city shops,in truth i haven't ever seen this major cities,but in village surrounded places you could find this bun very frequently.Just like donuts they are fried in oil and dipped in sugar syrup.This bun is so airy inside ,with a crystallized sugar coating outside.Just a one bite will never let you stop asking for one more.I have tasted this bun at my native place and to say, am a die hard fan for this paal bun.I have tried many times to recreate this recipe at my home but each time either the dough mixing will go wrong or my sugar syrup will go bad,after many attempts am finally up with this recipe and am so happy to make this recipe a success at last.

Also called as jeera bun in some places,where jeera is the sugar syrup.This bun is so soft and airy you could find this in the below pic.

Ingredients

Maida - 1 1/4 Cup
Fresh Curd - 1/8 Cup
Water - 1/8 Cup
Sugar - 1/8 Cup
Baking soda - 1/4 tsp
Salt - a pinch
Refined oil - 3 Tbsp + for frying

For Sugar Syrup 

Sugar - 2Cups
Water - 3/4 Cup

Method

• In a mixer add sugar and curd,mix it until the sugar gets dissolved and keep aside.In a vessel add curd-sugar,baking soda and,salt,water and mix well.Leave the mixture for atleast 15 minutes,you can find a frothy layer on top.Add the half of the oil and mix well and add the maida little by little and form a dough.

• If you find the dough to be too sticky add little amount of maida.The final dough should be loose and sticky.Finally add the remaining oil and cover the dough with a lid and leave aside for atleast 7 hours.Alternatively you could leave the dough overnight also.

• The next day you can start with making sugar syrup.Take the required sugar and water in a pan and boil for 5 to minutes or until you get a string consistency.You can check this by touching the sugar syrup between your index finger and thumb finger ,you can find a string/thread like structure,by that time you can switch off the flame and allow your sugar syrup to cool.Alternatively ,you can also check this without harming your fingers by taking a bowl filled with water.Then with the help of a spoon drip the syrup into the bowl if you find the syrup settling at the bottom of the bowl then its ready.You could see my syrup which has started forming crystals when it is getting cooled down.

• Take the dough,knead the dough by adding a tsp of oil and divide the dough into equal sized balls and with the help of the chapathi rolling pin,for small disc out of the balls with 1/8" thickness.Or just the thickness of a puri could do.

• In a pan add oil and heat it.Fry the small puri's in oil by turning it sides.And dip the fried buns in sugar syrup for 5 to 10 seconds only.Repeat to all the buns and keep them aside.You might see the sugar crystals on top the buns.

• Its ready to serve now.

Note

• Depending upon the flour it may require more or less quantity of maida while forming the dough,so try to keep atleast 1/2 cup of flour reserve.
• Once done try to consume it on the same day.