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1
Mix the flour, baking powder and yoghurt into a batter and keep aside for 24 hours to ferment.
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2
Pour batter into a ketchup dispensing bottle.
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3
To make sugar syrup: Melt the sugar with the rose water and boil to get a one thread consistency.
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4
To check for one thread consistency, carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and gently tease apart.
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5
If one thread is formed between your finger and thumb the syrup is done.
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6
Turn off fire, add the saffron strands and cardamom and stir well.
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7
Heat the oil in a deep wok-like dish.
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8
To test for the right temperature, drop a small amount of batter into the oil.
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9
If it sizzles and rises to the top of the oil, the oil is hot enough.
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10
Keep the flame on medium at all times to ensure all round cooking of the jalebis.
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11
Now hold the ketchup dispenser over the hot oil and squeeze the batter into the oil into a wiggly, randomly coiled circle.
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12
Squeeze out several at a time.
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13
Fry till light golden and then remove and put directly into the sugar syrup.
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14
Allow to soak for 2-3 minutes and then remove.
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15
Serve warm.
