Mix the flour and dahi to form a thick smooth paste (dropping consistency), adding water if necessary and leave to ferment for 6-7 hour

Make the sugar syrup add saffron in the water over low heat, then cook over high heat till slightly thick. Like gulab jamun chashni.

When the batter is ready, it should have sticky and dropping consistency.

Pour the batter into ketchup bottle or jalebi maker bottle.

Take the heavy bottom pan flat pan and heat ghee on medium flame and squeeze the jalebi maker bottle s batter into in and make jalebi shape circular way start from center to outside time to time turn jalebiss and fry them properly.

Now drain the ghee and put the jalebiss into sugar syrup.leave for a minute and take out and put in serving plate garnish with sliced almonds and serve hot.