1-cup all-purpose flour
2-tsp. cream of wheat (rava) 12-cup water
4-5 cardamom's powder ghee for frying
For the sugar syrup:
1-cup sugar 3/4 cup water
1-tsp. Saffron yellow color.
Shift flour and cream of wheat. Mix in a pot. Add plain yogurt and water to form into a liquid batter. Cover with a lid and leave the batter for 48 hours.
Mix sugar and water in a pot and boil to make the syrup. Add the color and saffron to the syrup.
After 48 hours remove the batter, add cardamom powder and mix well. Fill a special jalebi bottle or plastic ketchup bottle with the batter. Make jalebies by squeezing the batter out from the bottle to form 2-3 inch size coils in the boiling ghee. Fry on a low heat. Dip fried jalebies in the sugar syrup. Let the syrup be soaked in for one hour. Remove from the syrup. Jalebies can be served with fafadas, papadi or chips and chilly-papaya pickle.