2 cups of All-Purpose Flour (Maida) 1 1/2 cup of Sugar 1/2 cup of Buttermilk or Sour Curd A pinch of Saffron or Red Food Color Cooking Oil (for deep frying) 1 tsp. of Warm Ghee Cardamom Powder (Ilaichi Powder) (for dusting Jalebis when done) Powdered Sugar (for dusting Jalebis when done) 1) Mix together 1 cup of all-purpose flour and buttermilk to get a smooth batter, Add water if necessary only! Keep it aside overnight at room temperature. 2) The next morning, mix in the remaining all-purpose flour and ghee. Set aside. Make a stringy syrup with enough water and the sugar and let it cool. 3) 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 until crisp and golden brown. 4) Dip in sugar syrup for about 1/2 a minute and take it out. Serve on a platter, dusted with cardammom powder and powdered sugar. Tip: Leftover Jalebis can be refrigerated.

Preparation Time: 10 Minutes (excluding overnight fermenting time) Cooking Time: 30 Minutes Degree of Difficulty: Medium Recipe Category: Sweets/Desserts Recipe Ethnic Group: Pakistani

Recipe Requested by, Uzma Khan (U.S.A.)

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