Place the refined flour in a bowl, add one and a half cups of water
and beat with your hands for 20 min to make a light smooth batter.
(Make sure that you beat in the same direction for 20min)
Leave the batter for 24 hrs in a warm place.
Cook the sugar with two cups of water in a deep non-stick pan
on high heat, stirring continuously, till the sugar dissolves.
Add the lemon wedges and collect the scum, which rises to the surface , and discard.Remove the emon wedges.(if its pure you may not get th scum)
dd the saffron and color and cook, stirring, till the sugar becomes thick and stringy of one string consistency.Syrup should not be very loose or very thick.
Turn off the heat and keep aside.Let the syrup cool, but ensure that it remains lukewarm.
Heat the oil or ghee in a non-stick frying pan on medium heat. The oil for frying should be medium hot.
If it is too hot, the jalebis will end up burnt.
Add 2 tbsp of flour into the batter and mix well and pour some of the batter into a piping bag and hold the bag over the hot oil.
and gently squeeze the batter into the oil in spiral shapes.
Start from the outside and work inwards for better result
Cook, gently turning the jalebi over occasionally, for few minutes on each side or till golden and crisp. Drain and immediately dip the jalebi's into the warm sugar syrup.
Drain and serve hot.
