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| Ingredients:
1Teacup self-raising flour
1/2 Teacup fresh curds
A pinch baking powder
1/2 tsp Saffron
1 Cup sugar
1/2 tsp Cardamom powder
1 tbsp Sliced pistachios
2 tsp Rose water
Ghee for frying
Rose petals
Method :
Sieve the flour and baking powder together.
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Beat
the curds with 1/2 teacup of water.
Boil the sugar in 1 teacup of water for about 5 minutes.
Heat the saffron in a vessel. Add milk and rub till the saffron
dissolves.
Add it to the syrup and drop the rose water.
Keep the syrup warm.
Heat ghee in a non-stick pan.
Take a plastic bottle with a hole in the lid.
Fill this bottle with the batter.
Squeeze the batter out from the bottle into the ghee in spiral
shape.
Fry the jalebi on both sides.
Remove and wait for a minute.
Drop these jalebis into hot syrup.
Soak for about 2 minutes and remove.
Sprinkle cardamom powder, pistachios and rose petals.
Jalebi is ready to serve. |
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