Kesar Jalebi

Ingredients: 

• 1/4 kg - ghee
• 2 cups - water
• 250 grm - sugar
• 2 cups - water
• strands of saffron  

Method: 

• Bring the sugar and water to a boil, make a thick syrup, add saffron strands.
• Add curd and two cups water to the flour and mix well.
• Cover and keep aside overnight for at least 20 hours to ferment.
• Heat the ghee.
• Put the jalebi mixture in a cloth with a hole or in a sauce bottle and gently squeeze the cloth making round shaped jalebis directly in the hot ghee, fry till brown, remove in strainer and put them immediately in sugar syrup.