Ingredients 

• 100 g. flour
• 10 g. curd
• 1/4 kg desi ghee
• 2 cups water (approx. 480 ml.)

For Sugar Syrup 

• 250 g. sugar
• 2 cups water
• strands of saffron

For Sugar Syrup

• Bring the sugar and water to a boil, make a thick syrup, add saffron strands. 

Jalebi

• Add curd and two cups water to the flour and mix well. 
• Cover and keep aside overnight for at least 24 hours to ferment. 
• Heat the ghee. 
• Put the jalebi mixture in a cloth with a hole and gently squeeze the cloth making round shaped jalebis directly in the hot ghee, fry till brown, remove in strainer and put them immediately in sugar syrup.