- For the Sugar Syrup – 3/4 Cup Sugar
- 1/2 Teaspoon Saffron (Kesar) Strands
- 1 Teaspoon Warm Milk
- 2 Teaspoon Rose Water
- Other Ingredients – 3/4 Cup Self-Rising Flour
- A Pinch Baking Powders
- 1/3 Cup Fresh Curd (Dahi)
- Ghee for Deep-Frying
- 1/2 Teaspoon Cardamom (Elaichi) Powder
Prep: 10 minutes
Cooking: 20 minutes
- Combine the sugar with 1/3rd cup of water in a deep pan and cook on a medium flame till the sugar dissolves and is of 1 thread consistency (stir continuously) Keep the syrup warm.
- Combine the saffron with warm milk and rub it lightly till the saffron dissolves.
- Add the rose water to it and mix well. Add this saffron mixture to the sugar syrup and mix well. Keep aside.
- Sieve the flour with baking powder and keep aside.
- Combine the curd with 1/3 cup of water in a bowl and whisk well.
- Add the flour and make a thick batter, making sure that no lumps remain. Keep aside.
- Heat ghee in a broad saucepan (the pan should be approximately 25 mm. (1″) deep.
- 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 to fill the batter.
- Press out round whirls of the batter into the hot ghee working closely from outside to the centre of the whirl (approximately 50 mm (2″) diameter).
- Deep-fry the jalebis till golden brown from both the sides and transfer immediately into the warm sugar syrup.
- Drain after 2 to 3 minutes and serve hot sprinkled with cardamom powder.