Soak moong dal for at least 6 - 8 hours, then wash it nicely until the cloudy water goes away, then put it in a mixer jar

Grind it into a fine paste, do not add any water, grind it into small quantity at one time

Now take out half cup of moong dal paste to prepare the jalebi mixture

Put the moong dal paste in big bowl and add curd

Mix it well, then add maida to the mixture

Then add haldi powder to the mixture and mix nicely

Cover and keep it for fermentation for 6 - 8 hours, depending upon the weather conditions

After 6 - 8 hours first prepare the sugar syrup, take sugar, water, lemon slice and saffron strands

Combine sugar and water in a kadai and switch on the gas

Cook on low heat, when the sugar melts completely then add lemon juice to avoid the crystalization

Then add saffron strands and cook further, if there is any scum comes on top, take it out with a spoon and discard it

Cook the syrup, until it becomes of one string consistency, then switch off the gas

Now the batter is fermented, add baking powder and mix well, put the batter in a bottle

Cover the lid of the bottle which has a nozzle

Heat oil in a flat bottomed pan, first on high flame, then make the flame low

Now start making the jalebis, one by one, press the bottle from top and pour the mixture in a circular motion, giving it the shape of a jalebi

Like this you can make, but hold the bottle a little up from the hot oil

You can see the low flame

Make 6 - 7 jalebis at one time, as to maintain the temperature

With the help of a wooden skewer turn the jalebis and fry them until becomes light brown, then take them out one by one with the skewer

Make the sugar syrup warm and dip the fried jalebis in it, soak them for 30 seconds

Then take them out in a plate and garnish with silver leaves

Serve the hot jalebis in a earthen bowl