ACK 10.19: Jalebi

In a large bowl, mix together the two kinds of flour, the yogurt, half the saffron, and enough warm water to make a smooth batter. Cover the bowl with a cloth and set it aside in a warm place for 1-2 days, giving it time to naturally ferment. (You can accelerate the process by adding 1/2 teaspoon of baking powder). The batter is ready when bubbles begin to appear on the surface.

Make a syrup by boiling together the water, the sugar, and the rest of the saffron for 10 minutes. Then remove the syrup from the heat and flavor it with the rose-water. Heat the ghee in a wok or shallow saucepan. Beat the batter again. It should be the consistency of thick pancake batter. If it is too thin, add some white flour. Using a small-holed cloth icing bag, a small funnel, or even a coconut shell with a hole in it, make coils or loops 5 inches (13 cm) across in the ghee. Fry, turning once, until crisp and golden on both sides. Remove with a slotted spoon, drain over the ghee for a moment, then transfer to the warm syrup to soak for no more than half a minute, so that they stay crisp.

Pile the jalebis on a serving plate and serve them hot, cold, or at room temperature.