1. With the maida (flour) and sufficient cold water, make a batter. The consistency should be similar to that of thick cream. Let it stand in a warm place for 24 hours to ferment.
2. When ready, take a deep pan and bring to boil ghee or any other cooking oil. Fill an ordinary small funnel (with your finger over the outlet) with the batter, and when your hand is over the middle of the pan, remove your finger and let the batter run into continuous double circles or figure eight. (May require a little practice)
3. Make about six to eight jalebis depending on the size of your pan and allow to set, and turn them. They should be fried joined on to one another.
4. When quite crisp and of a pale biscuit colour, separate Jalebis and put them in flavoured syrup. After two or three minutes take the Jalebis out of the syrup and drain.
5. For the syrup: Boil water. Add sugar, saffron and cardamom seeds and boil till syrup turns thick. Keep syrup warm.
At: Kaka Halwai, Budhwarpeth; Chitale, Sanipar Chowk; Karachi Sweet Mart, MG Road; Kadhai, FC Road; Pankaj Sweets, off DP Road, Kothrud.