Instant Jalebis

Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 6 to 8 servings
Ingredients
For The Sugar Syrup

• 3/4 cup sugar
• 1/2 tsp saffron (kesar) strands
• 1 tsp warm milk
• 2 tsp rose water

Other Ingredients

• 3/4 cup self raising flour
• a pinch baking powder
• 1/3 cup fresh curds (dahi)
• ghee for deep-frying
• 1/2 tsp cardamom (elaichi) powder

Method
For the sugar syrup

1. Combine the sugar with 1/3rd cup of water together in a deep pan and cook on a medium flame till the sugar dissolves and is of 1 thread consistency, while stirring continuously. Keep the syrup warm.
2. Combine the saffron with warm milk and rub it lightly till the saffron dissolves.
3. Add the rose water to it and mix well. Add this saffron mixture to the sugar syrup and mix well. Keep aside.

How to proceed

1. Sieve the flour with baking powder and keep aside.
2. Combine the curds with 1/3 cup of water in a bowl and whisk well.
3. Add the flour and make a thick batter, making sure that no lumps remain. Keep aside.
4. Heat the ghee in a broad saucepan (the pan should be approximately 25 mm. (1") deep).
5. Fill the jalebi batter into a piping bag with a single hole nozzle. Alternatively, use a plastic bottle with a small hole in the lid to fill the batter.
6. Press out round whirls of the batter into the hot ghee working closely from outside to the centre of the whirl [approximately 50 mm. (2") diameter].
7. Deep-fry the jalebis till golden brown from both the sides and transfer immediately into the warm sugar syrup.
8. Drain after 2 to 3 minutes and serve hot sprinkled with cardamom powder.