INGREDIENTS
- 1Teacup self-raising flour
- 1/2 Teacup fresh curds
- A pinch baking powder
- 1/2 tsp Saffron
- 1 Cup sugar
- 1/2 tsp Cardamom powder
- 1 tbsp Sliced pistachios
- 2 tsp Rose water
- Ghee for frying
- Rose petals
- METHOD
- Sieve the flour and baking powder together.
- Beat the curds with 1/2 teacup of water.
- Boil the sugar in 1 teacup of water for about 5 minutes.
- Heat the saffron in a vessel. Add milk and rub till the saffron dissolves.
- Add it to the syrup and drop the rose water.
- Keep the syrup warm.
- Heat ghee in a non-stick pan.
- Take a plastic bottle with a hole in the lid.
- Fill this bottle with the batter.
- Squeeze the batter out from the bottle into the ghee in spiral shape.
- Fry the jalebi on both sides.
- Remove and wait for a minute.
- Drop these jalebis into hot syrup.
- Soak for about 2 minutes and remove.
- Sprinkle cardamom powder, pistachios and rose petals.
- Jalebi is ready to serve.
