Jalebi

In a mixing bowl, add All-purpose Flour, Cardamom Powder, Rapid Rise Yeast and Corn Starch. Mix thoroughly. Add Oil, Yogurt and Water and mix well until there are no lumps.

In a larger bowl or pot, add very warm water and place the mixing bowl with the batter inside the larger bowl .Cover the larger bowl and allow the batter to rest for 30 minutes.

After the batter has been resting for 15 minutes, start on the syrup and start to pre-heat oil for frying the jalebi.

Syrup: In a heavy bottom pan, add Water, Sugar and Saffron. Cook for 15 minutes on medium heat

Reduce flame to a low simmer and add Cardamom Powder and Lemon Juice. Mix. Mix the fermented jalebi batter well and put it in a ketchup or mustard bottle with a spout.

Squeeze out the batter into the hot oil in approximately 8 small circular motions. Jalebi should about 2-3 inches in diameter. Fry until the bottom side looks golden and flip once to cook the other side. With tongs, remove jabebi, shake off excess oil and place directly into sugar syrup.

Allow jalebi to remain in the syrup for just a minute ..shake off excess sugar syrup and place onto a plate. Continue frying remaining jalebis. Enjoy them hot.