• 1 teacup self-raising flour
• a pinch baking powder
• ½ teacup fresh curds
• ghee for deep frying
• For the syrup :
• 1 teacup sugar
• ½ tsp saffron
• 2 tsp rose water
• For garnishing :
• ½ tsp cardamom powder
• 1 tbsp blanched and sliced pistachios
• rose petals (optional)

Sieve the flour with the baking powder.
Put ½ teacup of water to the curds and beat well.
Melt the sugar in 1 teacup of water and boil for 5 minutes.
Warm the saffron in a small vessel, put a little milk and rub until the saffron dissolves.

Add to the syrup. Put the rose water.

The syrup should be of 1 thread consistency. Keep the syrup warm.

How to proceed :

Heat the ghee in a non-stick frying pan.

Select a plastic bottle with a small hole in the lid and fill with the batter.

Press the batter out from the bottle into the hot ghee in the form of a jalebi.

Fry on both sides. Take out and wait for 1 minute. Drop the fried jalebis into the hot syrup.

Keep for 2 minutes and then remove.

Sprinkle with cardamom powder, pistachios and rose petals.

Ready to serve hot.

by Pak101.com (few years ago!) / 1433 views