Jalebis
(From Gujarat, this is now an Indian favourite)
Serves: Six to eight
Time required: 30 minutes + proving time

2 cups flour
1 1/2 cups yoghurt
1/2 cup warm water
3 tbsp hot ghee
1/2 kg sugar
1 tsp cardamom powder
1 tsp powdered saffron
ghee for frying
For the garnish:
3 to 4 tbsp sliced almonds and pistachios
a few rose petals

Soak the flour in the yoghurt, warm water and the three tablespoons hot ghee. Beat this mixture vigorously till lump-free. Cover the vessel and keep in a warm place overnight. If the weather is cold, leave this for two nights.

Make an one-string sugar syrup. Add the cardamom and saffron powders to this and keep warm on a low flame.

Close to serving, heat the ghee in a deep, broad kadai. Beat the jalebi mixture to a dropping consistency. Fill into a cylindrical piping bottle. Pipe spiral-shaped rounds in the hot ghee, not too close to each other. Turn over periodically with tongs. When golden coloured, remove and soak them in the hot syrup for five to seven minutes. Remove to a serving platter and serve immediately, garnished with almonds, pistachios and rose petals.