Recipe for Jilebi ( Jalebi)

Ingredients:

Batter:

1 cup Maida
2½ tbsp. Cornstarch
1 tsp. Yeast
1 tsp. sugar
2½ tbsp. Yogurt
2 tbsp. Oil

Syrup:
2 cups sugar
1 cup water
5-6 strands of saffron (crushed)
1 tbsp. Lemon juice

Ghee for frying

For batter:

In a bowl dissolve 1 tsp. sugar with lukewarm water and add yeast to it. Dissolve the yeast in it and let it sit for about five minutes. Mix the flour, cornflour, and turmeric powder together. Add yogurt, oil, yeast and lukewarm water to make a smooth paste like batter. Cover it and let it rest in a warm place for one hour. If the batter looks bubbly that means it is fermented and ready to use.
For Syrup:

In a saucepan, boil sugar and water together. Add saffron to it. When it starts boiling add lemon juice stir well and turn the heat off.Now heat the ghee in a frying pan. When the ghee is hot enough (check this by putting a drop of batter in it, if the drop sizzles and come up immediately.) Fill the batter in an empty ketchup bottle.Now squeeze the jilebi batter in hot ghee in a circular coil shape. Fry until light gold in color and feel hard when you touch it with a fork. Remove from ghee and immediately soak in the warm syrup for 15 to 20 seconds, then remove. Serve hot.