Take a bowl, sieve besan. Add carrom seeds. In a cup, mix oil salt, water, and papadkhar. Mix till liquid turns into white mate color.

Add in besan, knead a tight dough. Cover it, keep aside for 15 minutes. Now, do stretching methods on a dough. Stretching and knead, so the color of dough will change to light shade and will take elasticity.

Heat oil in a kadai, flam should be low. Take a wooden board. Make small cylinder shapes of dough balls. With the help of the end of the palm, press dough and push it o make long fafda.

Take out with the sharp knife. And fry in oil. Make sure, do not change fafda colour. Make all fafda. Sprinkle fafda masala on it.

Take a sauce pan, add sugar and water, on a medium flame, and prepare sugar syrup. Add cardamom powder and orange food color. Chasni should be thin but sticky.

Take a bowl, add maida, dahi, besan, and water, and mix well. Keep aside for 15 minutes. Now add ghee and food color. Mix well.

Take a shallow fry pan to fry jalebi. Add oil, heat it on a slow flame. Mix well jalebi batter.

Fill in the jalebi maker bottle. Slowly make round shape jalebi direct into hot oil. Fry till turns crispy, make sure not to change into dark burnt color.

Deep in sugar syrup for 3 minutes. Make all jalebi in the same way. Hot jalebi are ready. Sprinkle chopped pistachios and rose petals.

With this, I prepared papaya sambhara and thick besan kadhi and fried green chillies, which enhances the taste of fafda jalebi. Serve hot masala tea. Enjoy..