Instructions

1. Combine yeast and sugar in ¼ cup of warm water, set aside for10 minutes to ferment.
2. In a large bowl, mix flour and cornstarch.
3. Add yogurt and yeast, mix. Then gradually add water to make a thick, pouring consistency batter,
4. Add food color and blend with a hand blender.
5. Cover and ferment for ½ an hour, add oil and mix.

Instructions

1. In a saucepan, combine sugar and water. Bring to a boil then simmer on low heat to make thin syrup, about 1 string consistency.
2. Note: sugar syrup consistency: 1 thread = 220 degrees on candy thermometer.
3. Add lemon juice, essence, cardamom and saffron, stir.
4. Remove from heat, cool slightly, then keep warm.

1. Fill jalebi batter in a ketchup bottle with a narrow point opening.
2. Heat oil on medium heat and make jalebis by dropping batter in circular motion to desired size.
3. Fry until crisp and golden, turning a couple of times.
4. Remove and immediately immerse in the syrup for about 30 seconds and remove.
5. Repeat with the remaining batter and serve warm or store.