Mix the vinegar with an equal quantity of water.

Take 1-liter milk and bring it to boil then immediately turn off the flame.
Wait for a minute then using the vinegar and water mixture curdle it.

Strain it in a muslin cloth and wash it with cold water. Then hung it to drain the excess water for 1/2 an hour.

Take 1/2 liter milk and boil it till it thickens to a rubri consistency.

Now take the chena on a flat surface and smash it with your palm to give it a smooth texture.

Then add the refined flour, suji, and powdered sugar, baking powder, baking soda.

Then add the evaporated milk. Make small balls of equal size.

Take 1 ball and roll it to a 5 to 6 inch long thick cylindrical string. Then swirl it to give the jalebi shape and secure both ends by joining them. Make all the jalebis.

To make the sugar syrup take the water and sugar in a pot and boil it for 10 mins. No string consistency is needed. Only the sugar will dissolve and make a sticky syrup. Add the cardamom powder and saffron. You can add some kesar yellow food colour also.

Heat white oil in a frying pan then adds the ghee. Add the jalebis while the oil is medium hot. Fry them in batches, fry them until they become golden brown from one side. Then flip it and fry the other side.