| • | Mix the flour, rice flour, baking powder, curd in a bowl.
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| • | Mix well, add water and whisk until smooth.
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| • | Set aside for about 2 hrs to ferment.
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| • | Whisk thoroughly before use.
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| • | Prepare one string syrup by dissolving sugar in the water.
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| • | Just before the syrup is ready add cardamom powder.
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| • | Heat oil in a heavy bottomed cooking pan or kadhai.
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| • | Pour the batter in a steady stream into the kadhai to form coils.
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| • | Make 4-5 at a time.
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| • | Deep fry them until they are golden and crispy all all over but not brown.
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| • | Remove from the kadhai and drain on kitchen paper and soak up in the sugar syrup.
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| • | Leave for at minimum 4-5 minutes so that they soak the syrup.
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| • | Take them aside of syrup and serve up hot.
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| • | Jalebi is ready.
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