| • | Mix the flour, rice flour, baking powder, curd and 3/4th cup of warm water in a bowl.
|
| • | Mix well and 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 one string syrup by dissolving sugar in the water.
|
| • | Just before the syrup is ready add saffron and cardamom powder.
|
| • | Heat oil in a wok.
|
| • | Pour the batter in a steady stream into the kadhai to form coils.
|
| • | Make 4-5 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.
|
| • | Jalebi is ready. |
