· 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
· 22/3rd cups water
· 1/2 tsp green cardamom seeds powder
· 11/2 tbsp kewra water or rose water
· Ghee or vegetable oil for frying
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.