Ingredients:
2 cups All purpose flour (maida)
11/2 tbsp fine grained semolina or rice flour
1/4th tsp baking powder
2 tbsp curd (plain yogurt)
11/4th cups warm water
1/2 tsp saffron threads, slowly dry-roasted and powdered
3 cups sugar
2 2/3rd cups water
1/2 tsp green cardamom seeds powder
11/2 tbsp kewra water or rose water
Ghee or vegetable oil for frying
Recipe to prepare Jalebi Recipe :
. Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a 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.