<p>Ingredients<br /></p>.<p>Flour (maida): Two cups<br />One-and-a-half table spoon of fine-grained rice flour <br />Baking powder: Quarter table spoon <br />Curds: Two table spoons <br />Warm water: One-and-a-quarter cup<br />Saffron threads: Half-table spoon, slowly dry-roasted and then powdered <br />Sugar: Three cups<br />Green cardamom seeds: Powder half-table spoon.<br />Ghee or vegetable: Oil for frying <br /><br />Method<br />Mix the flour, rice flour, baking powder, curds and 3/4 cup of warm water in a bowl (preferably a ceramic bowl). Mix the mixture well with a whisk. Then add the remaining warm water and 1/8 table spoon of saffron powder, and whisk until smooth. Set it aside for about two hours, so that it ferments. Whisk the mixture thoroughly before use. Prepare sugar syrup by dissolving sugar in the water. Just before the syrup is ready, add saffron and cardamom powder. Heat some oil in a kadai. Pour the batter in a coconut shell, which has a hole. This will help in forming coils and also gives a good shape to the jalebis. Make only a few at a time. Deep fry them until they are golden and crisp all over but not brown. Remove from the ‘kadai’ and drain on kitchen paper and immerse them in the syrup. Leave the jalebis for at least four to five minutes so that they soak the syrup. <br />Take the jalebi out of the <br />syrup and serve it hot.</p>
<p>Ingredients<br /></p>.<p>Flour (maida): Two cups<br />One-and-a-half table spoon of fine-grained rice flour <br />Baking powder: Quarter table spoon <br />Curds: Two table spoons <br />Warm water: One-and-a-quarter cup<br />Saffron threads: Half-table spoon, slowly dry-roasted and then powdered <br />Sugar: Three cups<br />Green cardamom seeds: Powder half-table spoon.<br />Ghee or vegetable: Oil for frying <br /><br />Method<br />Mix the flour, rice flour, baking powder, curds and 3/4 cup of warm water in a bowl (preferably a ceramic bowl). Mix the mixture well with a whisk. Then add the remaining warm water and 1/8 table spoon of saffron powder, and whisk until smooth. Set it aside for about two hours, so that it ferments. Whisk the mixture thoroughly before use. Prepare sugar syrup by dissolving sugar in the water. Just before the syrup is ready, add saffron and cardamom powder. Heat some oil in a kadai. Pour the batter in a coconut shell, which has a hole. This will help in forming coils and also gives a good shape to the jalebis. Make only a few at a time. Deep fry them until they are golden and crisp all over but not brown. Remove from the ‘kadai’ and drain on kitchen paper and immerse them in the syrup. Leave the jalebis for at least four to five minutes so that they soak the syrup. <br />Take the jalebi out of the <br />syrup and serve it hot.</p>
