Ingredients:

 

How to make jalebi:

  • Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl).
  • Mix well with a whisk. Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
  • Set aside for about 2 hours to ferment.
  • Whisk thoroughly before use.
  • Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
  • Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.
  • Deep fry them until they are golden and crisp all over but not brown. Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
  • Leave for at least 4-5 minutes so that they soak the syrup.
  • Take the jalebi out of syrup and serve hot.
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