HKC 8.8: JALLEBI

Sift flour and baking powder together. Dissolve saffron in 2 teaspoon warm water. Beat yoghurt until smooth. Add saffron and water, yoghurt, and enough water to make a thick batter of the flour. Leave for 1 hour. Make a thick syrup with sugar and 2 1/4 cups water. Boil until thick and add rose water. Keep sugar water warm. Heat the ghee in a frying pan and put some batter in a forcing bag. Pipe round swirls of batter into the ghee and fry on both sides until crisp. Drain the jallebis and put them in sugar water for about 3 minutes. Remove and put on serving plate.