Here are the steps to make the Jalebi:
1. Take a bowl to mix cardamom powder, corn starch, all-purpose flour & rapid rise yeast & combine them completely. In case, initially, dissolve yeast in warm water then stir & for five minutes let it sit and after that combine other components.
2. Drop curd or yogurt, ghee or oil and pinch of color yellow & some warm water to mix properly till there are no lumps.
3. In a big pot or any vessel, drop some warm water & put the mixture with the batter inside it. Cover the large vessel & let the batter to stay steady for thirty mins to one hr in such warm condition or keep the batter in oven.
4. Once the batter finishes rest of fifteen mins, move for the syrup & start heating oil to fry the jalebi.
5. In a strengthful vessel, drop water, sugar, rose water & yellow food color & boil it to get a thread continuity. Approx. fifteen mins in moderately high flame.
6. As the syrup is being ready, lower the flame to low simmer, add cardamom powder, saffron & lime juice & stir it properly.
7. Heat the ghee and oil in flat bottomed vessel with moderate heat. Oil is ready to fry and if drop of batter in oil, if it sizzles & floats on surface without getting blazed.
8. Take a sauce or bottle of mustard with ziploc bag or spout with a tiny hole in middle or piping bag could be utilized. Combine fermented jalebi batter properly to stuff with batter & squeeze out the batter in hot oil in motion. Make three to five circles per piece & end it by overlapping the tip.
9. Fry till the bottom appears golden & flip one time to cook another side.
10. Detach the jalebi, shake off the extra oil & put directly in the sugar syrup.
11. Let the jalebi to stay in syrup for like 60 seconds, flip to coat each sides, shake off excess syrup & put on the dish. Keep frying the other jalebis.
12. Enjoy the jalebis hot with curd or yogurt or let them cool & store properly.
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