Jilapi

Ingredients


4 cup flour (maida)
3 tbsp. fine grained semolina or rice flour
1/2th tsp. baking powder
2 tbsp curd (plain yogurt)
2 cups warm water
1 tsp. saffron threads, slowly dry-roasted and powdered
5 cups sugar
4 cups water
1 tsp green cardamom seeds powder
3 tbsp. kewra water or rose water
Ghee or vegetable oil for frying


Method


In a bowl, take 3/4th cup of the water and mix well with flour, semolina or rice flour, baking powder, curd.You can also use a whisk for mixing.
Add remaining water and 1/8th tsp. of saffron powder well with the mixture until smooth. Keep the mixture for about 2 hours to ferment and whisk again before use. Make one string syrup by mixing sugar into water & add saffron and cardamom powder in it.Heat oil in a kadhai at a low flame.Pour the batter in a steady stream into the kadhai to form coils. Make a few at a time.Fry them deeply until they turn in light brown color.
Take out the mixture from the kadhai and drain on kitchen paper and immerse in the syrup.Keep them atleast for 4-5 minutes until they soak the syrup. Take them out of syrup and serve hot or cold.