Mix all-purpose flour, curd, corn flour, color and very little water (do not add too much of water at a time) to make thick lump free batter.If the batter is thin and runny, jalebis will become flat

Keep it in a warm place to ferment for 24 hours for best results  (if you prefer, you can add a pinch of soda to the batter and ferment it for 12 hours)

After fermentation, batter will be very sticky and thick. Add crushed saffron and beat well for 15 minutes.

Take a wide and flat bottom pan, pour oil or ghee to heat it up.

Till the oil or ghee heats up we can prepare sugar syrup so boil sugar and water, till it dissolves well. Add cardamom and crushed saffron and few drops of lemon juice, simmer to form one string consistency

Now when the oil or ghee is heated, pour the batter either in disposable piping bag or jalebi bottleIf using disposable piping bag,cut the tip according to the required thickness of the jalebi,dont make it too thick.

Make round spirals in the hot ghee or oil and terminate the spiral by overlapping the tip to form the proper round spirals.

Fry well on both sides till golden and crisp

Take it out, drain and immediately add in the warm syrup for a minute

Remove from the syrup and serve, sprinkle some slivered pistachios, saffron

Enjoy…hot, crispy Jalebi goes very well with Rabdi or Malai.....

NOTE: If you want instant jalebis, take 1 cup of APF, ½ cup of curd, 2 tbsp of corn flour and mix well. Mix ½ tsp of yeast and 1 tsp of sugar in little warm water, let it stand till foamy. Mix this yeast mixture to the APF mixture to form lumpfree  thick batter and ferment it for 2 hours. Rest procedure is same.

Also the level of the ghee or oil in the pan should be just less then half for frying the jalebisLemon juice will help to avoid the crystallization of sugar syrup