– Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.

– Set aside for about 2 hours to ferment.

– Whisk thoroughly before use.

– Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.

– Heat oil in a kadhai. Pour the batter in a steady stream (or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.

– Deep fry them until they are golden and crisp all over but not brown.

– Remove from the kadhai and drain on kitchen paper and immerse in the syrup

– Leave for at least 4-5 minutes so that they soak the syrup.

– Take the jalebi out of syrup and serve hot