Mix maida, rice flour, baking soda, ghee and turmeric powder in a medium bowl and combine well, until well combined.

Add whisked curd to the dry ingredients and blend them all together to make a thick batter by adding little water if required.

The consistency of the batter should be towards thicker side and not watery.

One should be able to make a shape when piped in a piping bag or bottle.

Place the batter in a warm place for 6 -7 hours or overnight for fermentation.

Stir the batter in a cut and fold motion to combine it once again.

This way the air remains in the batter and jalebi will be crisp.

How to make the sugar syrup :

To make the sugar syrup, boil the sugar with water and saffron in a pan on medium heat until the sugar dissolves.

When the syrup becomes thick and stringy of one string consistency, turn off the flame and keep aside.

Heat the ghee in a shallow pan for frying.

Fill a squeezee bottle with batter and pipe spirals of the batter into medium hot ghee, until you get atleast 3 circles.

Fry the jalebi on medium heat until golden brown in colour and crisp turning occasionally.

Once the jalebi is crisp and golden in colour, drain the excess ghee out and dip into the hot sugar syrup immediately for at least a minute.

Now drain the jalebis out from the sugar syrup.

Serve hot.

My tip - Jalebi needs practice, this is my second attempt.