Jalebi

Ingredients:

* 2 cups All purpose flour (maida)
* 11/2 tbsp. fine grained semolina or rice flour
* 1/4th tsp. baking powder
* 2 tbsp curd (plain yogurt)
* 11/4th cups warm water
* 1/2 tsp. saffron threads, slowly dry-roasted and powdered
* 3 cups sugar
* 2 2/3rd cups water
* 1/2 tsp green cardamom seeds powder
* 11/2 tbsp. kewra water or rose water
* Ghee or vegetable oil for frying

Method:

* Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of
the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
* Mix well and then add remaining water and 1/8th tsp. of saffron powder, and
whisk until smooth.
* Set aside for about 2 hours to ferment.
* Whisk thoroughly before use.
* Prepare string syrup by dissolving sugar in the water. Just before the syrup
is ready add saffron and cardamom powder.
* Heat oil in a kadhai. Pour the batter in a steady stream (or coconut shell
with a hole) into the kadhai to form coils. Make a few at a time.
* Deep fry them until they are golden and crisp all over but not brown.
* Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
* Leave for at least 4-5 minutes so that they soak the syrup.
* Take them out of syrup and serve hot.