INGREDIENTS

• 3 cup all purpose flour
• 2 cup thickened yoghurt (curd)
• 1/2 cup ghee
• 3 cup sugar
• 5 strand saffron
• 1/2 teaspoon powdered green cardamom
• 1/2 cup corn flour
• 1 1/2 pinch baking soda
• 2 cup sunflower oil
• 3 cup water
• 4 drops rose essence
• 1/2 teaspoon edible food color

INSTRUCTIONS

• For making this easy dessert recipe, mix maida, corn flour and baking soda in a bowl. Now add ghee and orange food colour in the above mixture. To make a thick batter, add curd and water. Mix well until it is thick but has a pouring consistency. Keep it aside for 8 hours or overnight. 8-10 hours. To make the sugar syrup, heat water in a pan over medium flame. Add sugar and mix until fully dissolved. Simmer the syrup until it attains one string consistency. Add saffron, cardamom powder and rose essence. Stir well.

• Now heat oil in a pan over medium flame for deep frying on Sunflame Cooking Range. Now fill the jalebi batter in a muslin cloth and pierce a small hole in the cloth. Squeeze the muslin cloth to make concentric circles. Move from inside to outside to make perfect circles. Fry till jalebis are crisp and golden.

• Soak the lebis in sugar syrup for 2-3 minutes. Ensure that the sugar syrup is warm and not very hot. Now remove from the syrup and place on a tray lined with butter paper or foil. Decorate with silver foil and serve the jalebis hot, warm or at room temperature with creamy Rabri.