Ingredients:

• 1 teacup – self raising flour
• ?cup – fresh curds
• a pinch baking powder
• ?tsp – Saffron
• 1cup – Sugar
• ?- Cardamom powder
• 1 tbsp – sliced Pistachios
• 2 tsp – rose water
• Ghee for frying
• rose petals

Method:

1. Sieve the flour and baking powder together.
2. Beat the curds with 1.5 teacup of water.
3. Boil the sugar in 1 teacup of water for about 5 minutes.
4. Heat the saffron in a vessel.
5. Add milk and run till the saffron dissolves.
6. Add it to the syrup and drop the rose water.
7. Keep the syrup warm.
8. Heat ghee in a non-stick pan.
9. Take a plastic bottle with a hole in the lid.
10. Fill this bottle with the batter.
11. Squeeze the batter out from the bottle into the ghee in spiral shape.
12. Fry the jalebi on both sides.

Recipe courtesy of Anita Raheja