For making chashni or sugar syrup

1. In a wide pan, add 2 cups of sugar and 1½ cups of water and cook on high heat till the sugar completely dissolves in the water.
2. Add cardamom powder, kesar and cook on medium heat until one string consistency (click here to know more) is achieved.
3. Take the pan off the heat and add ½ a lemon’s juice and rose water.

For Jalebi batter

1. In a mixing bowl, add maida, cornflour, yoghurt, food colour, white vinegar (check the measurements in the ingredients section) and ½ cup of water.
2. Mix them really well so that there are no lumps left and add a little water if required to achieve a thick flowing consistency. Keep aside for 10 minutes and add baking soda and mix.

For preparing Jalebis

1. In a deep pan or wok, heat up the ghee or oil.
2. In an empty plastic ketchup bottle add the Jalebi batter.
3. When the ghee or oil is hot, squeeze the bottle over the pan and make concentric circles of the size of your choice on medium heat.
4. Let them fry and float in ghee or oil and flip it till they cook and look crispy. (Flip them before they start turning brownish because that means that they are burning).
5. Take them out of the frying pan and dunk them in the pan containing the sugar syrup. Flip them and let them soak in the syrup for 30 seconds. Garnish with sliced pistachios and enjoy with rabri or milk.