JALEBI

Assemble dry ingredientsAdd curd and water to make a thick and lump free batter. Whisk the batter rapidly for few minutes to incorporate air into the batter.

Batter should be of a thick dropping consistency so add water accordingly.

Cover the batter and let it sit for 7 to 8 hours for fermentation. Meanwhile make chashni for jalebies

For chashni :Heat water with sugar in a broad pan till sugar melt in water completely. Add 1/2 piece of lemon in syrup to bring out the scum ..

Then take off the scum with sieve or any spatula. Cook the syrup till sticky like honey Don't make a thread consistency.

Switch off the gas ,add kesar strands elaichi powder and rose water. After 8 hours whisk the batter stir up in a circular motion .. Agitation is must . This process is for air incorporation in it ..

Fill a pastry bag or a squeezable bottle with batter. Tighten the cap. Heat ghee in a kadhai keep the heat at low lower the bottle or the pastry bag right over the hot ghee. Squeeze and move your hands in a circle making a swirl- start the circle from the inside working your way out. Turn the sides and fry jalebies on