Jilebi

All Purpose Flour - 1 cup

Corn Flour - 1 tsp

Curd - 1/4 cup

Yeast - 1 tsp

Food Color - a pinch

Baking Soda - 1/4 tsp

Salt

Oil

Sugar - 2 cup

Saffron - 1 tsp

Cardamom Powder - 1 tsp

Lemon Juice

In a large bowl combine AP Flour, Corn Flour, Curd, Yeast, Food Color, Baking Soda, a pinch of Salt and 3/4 cup Water. Mix well and keep aside for 2 hours until the Batter ferments.

In a saucepan combine Sugar, Saffron and Cardamom Powder along with 2 cups Water. Mix well and bring to boil; allow the sauce to thicken like making Gulab Jamun. Stir in Lemon Juice at the end to avoid crystallization of Sugar. Keep warm on simmer.

Pour the prepared Jilebi Batter into a Ziploc bag and make a small hole in the tip of the bag. Quickly squeeze small rounds of Batter in medium hot Oil and deep fry until golden. Remove from heat and drop in warm Sugar Syrup for about 1 min. Transfer to a plate and allow the excess Syrup to drain.