Jalebi

White flour (Maida)-1 cup

Rice Flour- ¼ cup

Dry Yeast- ¼ teaspoon

Yoghurt- 1 tablespoon

Saffron- 10 to 20 strands dissolved in warm water

Luke warm water- ½ cup

Clarified butter (Ghee) - enough to deep fry (quantity depends on the size of your frying pan)

subheading: For the syrup:

Sugar-1 cup

Water- 1 cup

Green Cardomom-2 crushed

subheading: Make the Jalebi Batter:

In a deep bowl, mix together the wheat flour, rice flour, dry yeast, yoghurt, dissolved saffron, and ½ cup lukewarm water.

Mix well.

Let it set for at least 1 hour.

subheading: Now make your sugar syrup:

Place a deep pan on your heat source and add the sugar and water.

Bring to a boil.

Reduce heat and let the mixture boil for five minutes more.

Add cardamom.

Keep aside.

subheading: Fry the jalebis:

In a fry pan (preferably non-stick), add the clarified butter and put it on your heat source.

Put the jalebi batter in an icing bag with a small opening.

As soon as the clarified butter heats up, squeeze out a tablespoon of the jalebi batter in the shape of a circle or figure of eight.

If there be space, you can add a tablespoon more of the jalebi batter.

Reduce the heat and gently flip the jalebis over with a slotted spoon to ensure that they acquire a golden-brown colour on both sides.

Do please ensure that you don't burn the jalebis!

As soon as the jalebis are fried, take them out and put them in to the pan with the sugar syrup for a minute or two.

Take out the jalebis from the sugar syrup on to a serving dish.

Repeat till all the batter is used up.

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