Jalebi

Ingredients:

• Maida - 2 cups
• Rice flour - 11/2 tbsp
• Baking powder - 1/4th tsp
• Curd (plain yogurt) - 2 tbsp
• Warm water - 11/4th cups
• Saffron threads - 1/2 tsp (slowly dry-roasted and powdered)
• Sugar - 3 cups
• Water - 22/3rd cups
• Green cardamom seeds powder - 1/2 tsp
• Rose water - 11/2 tbsp
• Ghee for frying

Method:

• First of all mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl.
• Mix it well with a whisk.
• After this add the remaining water and 1/8th tsp. of saffron powder, and whisk until it becomes smooth.
• Set it aside for about 2 hours to ferment.
• Again whisk it thoroughly before use.
• Now 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 and pour the batter in a steady stream ( or through a muslin cloth 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 it aside for at least 4-5 minutes so that they soak the syrup.
• Take the jalebi out of syrup and serve hot.