Ingredients
Flour (maida): Two cups
One-and-a-half table spoon of fine-grained rice flour
Baking powder: Quarter table spoon
Curds: Two table spoons
Warm water: One-and-a-quarter cup
Saffron threads: Half-table spoon, slowly dry-roasted and then powdered
Sugar: Three cups
Green cardamom seeds: Powder half-table spoon.
Ghee or vegetable: Oil for frying
Method
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.
Take the jalebi out of the
syrup and serve it hot.
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