Ingredients
• Flour: 2 cups
• Rice flour: 1 1/2 tbsp
• Baking powder: 1/4 tsp
• Curd: 2 tbsp
• Warm water: 1 1/4 cups
• Saffron: 1/2 tsp (slowly dry-roasted and powdered)
• Sugar: 3 cups
• Water: 2 1/2 cups
• Cardamom powder: 1/2 tsp
• Kewra water or rose water: 1 1/2 tbsp
• Ghee for frying
Method
Mix the flour, rice flour, baking powder, curd and 3/4th cup of warm water in a bowl. Mix it well and add the remaining water and 1/8th tsp of saffron powder, and whisk it until the mixture becomes smooth and then keep aside for 2 hours to ferment.

Make the syrup by heating the water and adding sugar till it dissolves in the water.
Add saffron and cardamom powder while cooking the syrup. Heat ghee in a large pan and pour the batter in a steady stream to form coils.

Make 4-5 at a time.
Deep fry them until they are golden and crisp all over but not brown. Drain the jalebi on kitchen paper and immerse it in the syrup. Leave it for at least 4-5 minutes so that they soak the syrup.
Take them out of syrup and serve them hot.

Courtesy: Travel Plus