• Refined flour (maida) 1 1/2 cups
• Soda bicarbonate 1 teaspoon
• Sugar 2 1/2 cups
• Green cardamom powder 1/2 teaspoon
• Ghee to deep fry
• Yellow food colour or saffron colour (optional) a pinch
Mix refined flour and soda bi-carbonate. Add two cups of water and make a smooth batter. Make sure that there are no lumps. Leave it overnight to ferment. Mix it again, add a little water if required and make it into a pouring consistency. To prepare sugar syrup mix equal quantities of sugar and water. Add cardamom powder and cook for twenty minutes. Heat ghee in a jalebi tawa or a flat kadai or a frying pan. Pour batter into a jalebi cloth and then pour it into medium hot ghee giving it a jalebi shape. Start from outside to inside for better results. Deep fry till golden and crisp. Drain and soak in the sugar syrup for five minutes. Drain and serve hot.
For the jalebi cloth, take a piece of thick cloth and make a three millimetre hole in the centre. Jalebi making takes some practice and patience. To start with, try making individual jalebis and when you have perfected that, try making them together in a row. To make crisp jalebis, add a little rice flour to maida.