Ingredients:
For the sugar syrup:
| Sl. No. | Ingredients | Quantity | Style |
| 1 | Sugar | 2 cup | |
| 2 | Water | 1cup | |
| 3 | Cardamom Powder | 1/4 table spoon | |
| 4 | Rose water (optional) | 1/ 4 tablespoon | |
| 5 | Saffron (optional) | Pinch |
For the jalebi batter:
| Sl. No. | Ingredients | Quantity | Style |
| 1 | Maida | 200 gram | |
| 2 | Curd | 2 cup | |
| 3 | Lemon juice | 2 tablespoon | |
| 4 | Cornflour | 150 gram | |
| 5 | Hot oil | 2 tablespoon | |
| 6 | food colour/haladi/saffron | Pinch |
Preparation of Syrup:
- Melt the sugar with the rose water and boil to get a one thread consistency.
- 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. If one thread is formed between your finger and thumb the syrup is done.
- Turn off fire, add the saffron strands and cardamom and stir well.
Preparation of Jalebi:
- Mix maida, corn flour, cooking soda, ghee and yellow food color in a bowl. Add curd and make a thick batter by adding more water. Consistency should be like vada batter. Keep it in a warm place for 12 hours/overnight or until it ferments well. Next day mix well with a ladle. It should be a sticky thick batter of dropping consistency.
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- Heat oil to fry jalebi. Pour batter into a ketchup dispensing bottle. Now hold the ketchup dispenser over the hot oil and squeeze the batter into the oil into a wiggly, randomly coiled circle. Squeeze out several at a time.
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- Fry till light golden and then remove and put directly into the sugar syrup.
- Allow to soak for 2-3 minutes and then remove.
- Serve warm. Enjoy hot jalebi or store in containers after cooled down, stay crisp for 4-5 days too.
