·       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.

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