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1
Dissolve the yeast in 1 tablespoon of the water and let sit for just 10 minutes, and no longer.
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2
In a large bowl, combine the maida flour and Bengal gram flour.
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3
Add the yeast, melted ghee, sugar, lemon juice, yellow food coloring, and remaining 2/3 cup water and mix until there are no more lumps.
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4
Melt enough ghee in a heavy-bottomed pot to fill it 1 inch deep.
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5
Line plates with paper towels for draining the fried cakes.
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6
Pour the lime-saffron syrup into a saucepan over low heat, to keep it warm.
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7
Fit a pastry bag with a small writing tip, and pour the batter into the bag.
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8
Squeeze 2-inch round whorls of batter into the hot ghee, working closely from the center out.
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9
Fry until golden brown on the bottom, then flip to fry on the other side until it's golden brown.
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10
Remove the jalebis from the oil and set on paper towels to drain.
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11
Transfer the hot cakes to the lime-saffron syrup and let soak for a minute or two.
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12
Serve the jalebis warm in small bowls with syrup.
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13
Or you can remove the jalebis from the syrup and set on a rack to dry for 3 to 4 hours, until the syrup has formed a hard shell.
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14
Indian Spice Jalebi Add 1/2 teaspoon ground cardamom to the batter and 3 whole cloves to the syrup.
