Beat the batter with your hands for 15 minutes. Cook sugar with 2 cups water in a deep non-stick pan on high heat surring continuously till sugar dissolves. Add milk and when the scum to the top collect it with a ladle discard. Add saffron and cardamom powder and cook stirring till the syrup reaches one string consistency keep the syrup warm heat sufficient ghee in a kadai on medium heat.

Pour some batter onto a,jalebi paper bag gather the edges and make a tight patli.squeeze round into the hot ghee and deep fry buring them over gently a few times till they are evenly golden and crispi. Drain and soak in sugar syrup for 3 to 4 minutes take tgem out of the syrup.