BISMILLAH HIR RAHMAN NIR RAHEEM
1/2 kg maida
1/2 kg sugar
1/2 kg kesar dissolved in 1 tsp water
Soak maida in warm water for 24 hrs to form dropping consistency.
Soak 1/2 kg sugar in 1 cup water and boil to form syrupy consistency.
Remove from gas. Add dissolved kesar and keep aside.
In a flat kadhai, put 400 gms pure ghee on medium flame.
Put maida mix in jalebi bottle with a round nozzle and press bottle to form rounds in ghee.
Cook on medium flame on both sides till light pink in colour.
Remove from kadhai and put in sugar syrup for few minutes.
Remove and put aside in plate.
Decorate with rose petals.