Mawa – 1 Cup (Crumbled)
Sugar – 1 ½ Cup
Maida – 1/5 Cup
Saffron – few strands
Oil/Ghee – to deep fry
Green Cardamom Powder – ¼ tsp
Milk – 3 tbsp
Take a large mouth bowl, add maida and make a thin consistency batter by adding water.
Whisk it for 4-5 minutes and keep it in a warm place for 2 hours.
Take another bowl, add mawa and 3 tbsp milk. Mash it properly so that it becomes soft. Cover it and keep it aside for an hour.
Now mix mawa and maida batter together. Mix well until it becomes batter with no lumps.
Take a pan and add sugar, 1 cup water, saffron stands, green cardamom powder and make a sticky syrup (it should be like honey).
Now heat oil/ghee in a kadhai. Pour batter into jalebi cloth and then pour it in the kadhai by giving it jalebi shape. Deep fry until golden and crisp.
Dip jalebi into the sugar syrup for 5 minutes. Drain it and serve hot.