Ingredients
2 cups maida (all purposr flour)
1 1/2 cups sugar
1/2 cup buttermilk or sour curds
A pinch of saffron or other food coloring
Cooking oil for deep frying
1 tsp warm ghee

Method
Mix together 1 cup of maida and buttermilk to get a smooth
batter, Add water if necessary only!
Keep it aside overnight at room temperature.
The next morning, mix in the remaining maida
and ghee.
Set aside.
Make a stringy syrup with enough water and the sugar
and let it cool.
Add the saffron/food coloring and mix well.
Bring the oil to smoking point.
Pour the batter in concentric circles to get a spriral
shaped jalebi.
Fry till crisp and golden brown.
Dip in sugar syrup for about 1/2 a minute and take out.
Serve on a platter, dusted with cardammom powder and
powdered sugar.
Leftover jalebis can be refridgerated.

Preparation : 10 minutes(exec. overnight fermenting time)
Cooking: 30 minutes (syrup and frying)