Take 1 cup of White Flour in a mixing bowl.

Add ½ cup of sour curd in a bowl, add ½ cup of water to the curd mix into buttermilk.

Mix the flour into a thick batter without any lumps, check the consistency and water can be added if needed.

Now add a pinch of salt and a pinch of baking soda and mix them all.

Let it rest for an hours’ time with a lid.

In mean time will prepare the syrup with Jaggery, take 1 cup grated jaggery in a pan with ½ cup of water.

Let the jaggery melt and bring it to a boil mixing it till you get a sticky consistency.

Then add ½ teaspoon of lime juice to it, so that it will not become sugary in texture when it cools down.

Now add ½ teaspoon of cardamom powder and 1 tablespoon of ghee which adds taste to the syrup and jalebi's.

Put off the stove now.

As we have put the batter for rest almost for 11/2 hour, will fry the jalebis.

Heat oil in a pan for deep frying the jalebis.

We can add any color of our choice to the batter, food color which is optional.

Pour the batter in a sauce bottle, cloth or a zip lock cover to mold the Jileb's.

Here I am using zip lock cover, pour the batter in the corner like this press it in the oil to fry.

Check the consistency of the batter it shouldn’t be either too watery or thick it should be moderate.

Deep fry them on either side till crispy on medium flame.

After we deep fry them dip them in the syrup for a while, our juicy and crispy jalebi's are ready.