To make this easy jalabi recipe, mix together all-purpose flour, cornflour and baking soda in a bowl. Now, add ghee and food color to the above mixture. To make a thick but has a slightly flowing consistency. Keep it aside for 8-10 hours to ferment. This step is important to give that unique "khatta" taste to jalebi. To make the auger syrup, heat water in pan over medium flame. Add sugar and mix until fully dissolved. Simmer the syrup until it attains one string consistency.

Then add saffron, car do mom powder and rose essence. Stir well.

Now, heat oil in a pan over medium flame for deep frying. Fill the jalebi batter in a muslin cloth and pierce a small hole in the clot. Squeeze the muslin cloth to make concentric circles. Move from inside to outside to make concentric circles. Move form inside to outside to make perfect circles. Fry till jalebis are crisp and golden

Soak the jalebis in auger syrup for 2-3 minutes. Ensure that the sugar syrup is warm and not very hot. Now, remove from syrup and place it on a tray lined with butter paper or foil.

Decorate with silver foil and serve the jalabi hot,bwarm or a room temperature.