RECIPE FOR JALEBIIngredients:2 cups All purpose flour(maida)11/2 tbsp fine grainedsemolina or rice flour1/4 th tsp baking powder2 tbsp curd (plain yogurt)11/4 th cups warm water1/2 tsp saffron threads, slowlydry-roasted and powdered3 cups sugar22/3 rd cups water1/2 tsp green cardamomseeds powder11/2 tbsp kewra water or rosewaterGhee or vegetable oil forfryingHow to make jalebi:Mix the flour, semolina or riceflour, baking powder, curdand 3/4 th cup of the water ina bowl (preferably a ceramicbowl). Mix well with a whisk.Mix well and then addremaining water and 1/8 thtsp. of saffron powder, andwhisk until smooth.Set aside for about 2 hours toferment.Whisk thoroughly before use.Prepare one string syrup bydissolving sugar in the water.Just before the syrup is readyadd saffron and cardamompowder.Heat oil in a kadhai. Pour thebatter in a steady stream ( orcoconut shell with a hole) intothe kadhai to form coils. Makea few at a time.Deep fry them until they aregolden and crisp all over butnot brown.Remove from the kadhai anddrain on kitchen paper andimmerse in the syrup.Leave for at least 4-5 minutesso that they soak the syrup.Take the jalebi out of syrupand serve hot.