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Khoya (or a milk-powder shortcut) blends with a small amount of plain flour, semolina, baking powder and ghee to a smooth, soft dough. Small balls fry slowly in low-temperature oil until uniformly deep gold. They drop straight into warm rose-cardamom syrup and soak 30+ minutes, the whole point is the soaked, syrup-heavy bite.
A loose batter of plain flour, gram flour, yoghurt and water ferments 8-12 hours at room temperature (or 24 hours in the fridge), the slight tang from the yoghurt and the bubbles from the fermentation give the characteristic crisp-shattering bite. A 1-thread sugar syrup is scented with saffron, cardamom and a squeeze of lemon. The batter goes into a piping bag (or squeezy bottle); piped into hot oil in spirals from the centre outwards; fried for 30-40 seconds per side; lifted out and dropped straight into warm syrup for 30 seconds; lifted again. Eaten immediately while still hot and crisp.
Whole milk boils, then curdles with lemon juice; the curds drain to chhana (fresh paneer). The chhana kneads for 8-10 minutes until smooth and lump-free, this is what gives the dumpling its sponge. Small flattened discs poach gently in sugar syrup; they double in size. A separate pan reduces a second batch of milk by half with cardamom, saffron, almonds and sugar to a rich rabri. The squeezed dumplings float in the cool rabri to absorb the spiced milk overnight.
A stiff oil-rich plain-flour dough (maida) rolls thin and crisps in the fryer with the characteristic blistered surface. The filling is dry: boiled potato, peas, ginger, green chilli, cumin, coriander seed, garam masala and amchur (dried mango powder) for sourness. The pastry is rolled into ovals, halved into semicircles, formed into cones, stuffed, sealed and fried in two stages: low-temperature first to set the pastry without browning, then a hot finish to blister and crisp.