1.
Combine the sugar with 1cup of water together in a deep pan and cook on a medium flame till the sugar dissolves and is of one thread consistency.
2.
Add the rose water, cardamom powder, and saffron strands and mix well. Remove from heat and keep aside.
3.
Sieve the flour and baking powder in a bowl. Add curd and 1/2 cup of water and mix. Make a thick batter. Make sure that there are no lumps remain.
4.
Heat the ghee in a broad Saucepan. Fill the jalebi batter into a piping bag with a single hole nozzle. Alternatively use a plastic bottle with a small hole in the lid. Press out round whirls of the batter into hot ghee.
5.
Deep fry the jalebi till golden brown from both sides and transfer immediately into the warm sugar syrup. Drain after 2-3 minutes and serve.
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