Instant Suji Jalebis

Mix together suji, flour, colour and curd well.

Add water as required to make a thick batter.

Addition of water depends upon the quality of the semolina.

Do not add all at a time. Add little by little water taking enough care.

Let this batter rest for 20 minutes.

Until then make a single string consistency sugar syrup adding water and sugar. Also add cardamom powder and lemon juice.

Keep it warm on a low flame until you fry all the jalebis.

Deep fry them in hot oil on a low to medium flame only.

Make concentric rings in a clockwise manner using a jalebi maker or a polythene bag.

Cut the bag a little at the end to drop the batter in hot oil.

Keep immersing the fried jalebis into the warm sugar syrup and let them soak it for a minute or so and then remove them onto a serving plate.

Serve them hot garnished with dry fruit slivers.