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Jalebi Recipe Ingredients * 2 cups All purpose flour (maida) * 11/2 tbsp. fine grained semolina or rice flour * 1/4th tsp. baking powder * 2 tbsp curd (plain yogurt) * 11/4th cups warm water * 1/2 tsp. saffron threads, slowly dry-roasted and powdered * 3 cups sugar * 2 2/3rd cups water * 1/2 tsp green cardamom seeds powder * 11/2 tbsp. kewra water or rose water * Ghee or vegetable oil for frying Method * Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk. * Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth. * Set aside for about 2 hours to ferment. * Whisk thoroughly before use. * Prepare string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder. * Heat oil in a kadhai. Pour the batter in a steady stream (or coconut shell with a hole) into the kadhai to form coils. Make a few at a time. * Deep fry them until they are golden and crisp all over but not brown. * Remove from the kadhai and drain on kitchen paper and immerse in the syrup. * Leave for at least 4-5 minutes so that they soak the syrup. * Take them out of syrup and serve hot.
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