For Jumbo Jalebi:
1/2 Cup Yogurt
Oil for deep-frying
1 Cup All purpose Flour
For Green Cardamom Syrup:
2 Cups Water
2 Cups Sugar
6 whole pieces green cardamom
A pinch of Saffron
For Yogurt Pudding:
1/2 Cup Sugar
2 Tbsp Milk (warm)
1-2 Cups Yogurt (strained)
A pinch of Cardamom Powder
A pinch of Nutmeg
Prepare Jumbo Jalebi:
In a large bowl, whisk refined flour, yogurt and sufficient water to a smooth, pancake batter-like consistency.
Cover and keep in a warm place to ferment for 24 hours.
Before cooking the next day, whip the batter again for a few minutes.
Heat sufficient oil in a pot on medium heat to 325 degrees. Pour some batter into a pastry bag with a small straight tip.
Squeeze round spirals into the hot oil and deep fry, turning them over gently a few times, until they are evenly golden and crisp.
Drain and soak in cardamom sugar syrup for 2-3 minutes. Take them out of the syrup and serve hot. Make as big as possible
Prepare Green Cardamom Syrup:
Combine ingredients in a small pot and cook on medium/low heat for 30 minutes. Strain out cardamom and cool.
Prepare Yogurt Pudding:
Mix ingredients in a large bowl. Let it chill.
Now arrange all of them on top of the Jumbo Jalebi like a pizza and serve to celebrate.