For the batter-
1 cup maida (seived flour or all purpose flour),
3/4 tbsp fine suji (semolina),
A pinch of baking powder,
1/2 cup curd or yoghurt,
1 cup warm water,
A pinch of saffron threads.
For the sugar syrup-
1/2 tsp saffron threads,
1 cup sugar,
1 cup water,
1/2 tsp green cardamom seeds powder
2 tsp kewra essence or rose water
Ghee or oil for frying.
Plastic bottle with a small hole, usually ketchup
dispenser suits well.
For the batter-
In a mixing bowl, sift the flour, suji, baking powder together. Beat curd and mix 1/2 cup of the water in it. Mix well with a whisk. Add this to the flour, blend it well and add little water if required to form a batter or pouring consistency. Sprinkle some saffron and whisk until smooth. Cover the bowl with a cling film and set aside for about 6 hours to ferment.
For the syrup-
In a non-stick kadhai/wok, dissolve the sugar in a cup of water and boil for around 10 minutes. Add saffron and cardamom powder and boil for 5 more minutes.
For the jalebis-
Heat ghee or oil in a kadhai/wok on a high flame. Then lower the flame to medium-low, pour the batter in the dispenser and then make small jalebis by dropping the batter into round shapes directly into the kadhai to form coils. Make only a few jalebis at a time. Fry the jalebis only at a low flame, flip over and fry them equally from both sides until they are golden and crisp. Remove from the kadhai and drain on kitchen paper towel. Drop them into the hot sugar syrup. Leave for 2-3 minutes so that they soak well in the syrup. Drain and transfer them in a serving dish and serve hot.
Serve hot jalebis with rabri(sweetened condensed milk)