Jilebi

Ingredients:

All purpose flour: 4 cups

Rice flour: 4 tbsps

Yogurt: 1 1/2 cup

Warm water: 1 cup

Yeast : 1 tbsp

Saffron threads: 1 tsp (roasted and powdered)

Oil : for frying

For syrup:

Sugar: 4 cups

Water: 2 cups

Elachi pwd: 1 tsp

Saffron : few strands.

Method:

Mix the flour, yeast, yogurt and warm water in a bowl. Add saffrom to it and whisk until smooth. Let the batter ferment for 24 hours. Whisk well before use. Use a pastry bag or a ziploc to make the jilebi. 

Take the batter in the ziploc back, close the ziploc and make a small hole with scissors at one end of the ziploc and use it as a cone to make jilebi coils. Meanwhile in a vessel take sugar and water and put in on heat. Add elachi pwd and saffron and let it boil until you get one string consistency.
Now heat oil in a pan and decrease the heat to medium for even cooking of the jilebi's, To test for the right temperature, drop a small amount of batter into the oil. If it sizzles and rises to the top of the oil, the oil is hot enough. Make coils in the oil with the ziploc and deep fry them until they are golden brown and crispy. Remove from oil and immerse them in the syrup. Leave them atleast 2 to 3 minutes in the syrup so that they get completely soaked. 

Remove from syrup and serve hot.

If you made them a day before then make sure you microwave them for about 10 seconds each.

Enjoy.