Jalebi

Jalebi

Ingredients:

• 2 cups white
  flour
• 2 tablespoon
  semolina or
  rice flour
• 1/4 teaspoon
  baking powder
• 3-4 tablespoon plain
  curd (yogurt)
• 1 cup of warm water
• 1/2 teaspoon
  saffron threads (slightly dry-roasted and powdered)
• 3 cups of sugar
• 2-3 cups of water
• 1/2 teaspoon green
  cardamom seeds powder
• 1 tablespoon kewra water or
  rose water
• Ghee or
  vegetable oil for deep frying

Preparation:

1. Mix the flour, semolina or rice flour, baking powder, curd, water in a
   bowl (preferably a ceramic bowl)
   and mix well with a whisk.
2. Mix well and then add remaining water (if needed) and saffron powder, and
   whisk until smooth.
3. Keep aside about 2 hours to ferment.
4. Whisk thoroughly before use.
5. Prepare sugar syrup with sugar & water.
6. Just before the syrup is ready add saffron and cardamom powder.
7. Heat the oil in a big kadai, pour the batter in a steady stream (coconut
   shell with a hole) in the kadai to form coils.
8. Make a few at a time.
9. Deep fry them until they are golden and crisp all over but not brown.
10. Remove from the kadai and drain on a kitchen paper and immerse in the
    syrup.
11. Leave for at least 4-5 minutes so that they soak the syrup.
12. Take them out of the syrup and serve hot.