For the batter :
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.