Take maida, rice flour, baking soda, 2 tablespoons ghee and turmeric powder in a medium bowl and mix thoroughly until well combined.
Add whisked curd to the dry ingredients and blend them all together to make a thick batter by adding little water if required.
The consistency of the batter should be towards thicker side and not runny.
One should be able to make a shape when piped in a piping bag or bottle.
Place the batter in a warm place for 6 -7 hours or overnight for fermentation.
Next morning stir the batter in a cut and fold motion to combine it once again.
This way the air remains in the batter and the jalebi will be crisp.
To make the sugar syrup, boil the sugar with water and saffron in a pan on medium heat until the sugar dissolves.
When the syrup becomes thick and stringy of one string consistency, add saffron strands and turn off the heat and keep aside.
Heat the ghee in a shallow pan for frying
Fill a squeezee bottle with batter and
pipe spirals of the batter into medium hot ghee, until you get atleast 3 circles.
Fry the jalebi on medium heat until golden in colour and crisp turning occasionally.
Once the jalebi is crisp and golden in colour, drain the excess ghee out and dip into the hot sugar syrup immediately for at least a minute, then drain them out on a strainer. Serve hot and crisp.
Tasty dessert is ready to relish