In a large mixing bowl put semolina, white flour, curd, pinch of colour and add water as needed little by little and mix it properly without any lumps.
Make thick consistency batter then cover it and rest it for 30 mins.
In a thick bottomed pan put sugar, cardamom, and 1 and half cup of water or as required. Now turn on the flame and make a thick sugar syrup,
(one tar chashni) lastly add lemon juice, mix it well and now reduce the flame.
After 30 min take prepared batter add baking soda mix it well.
Heat the wok with cooking oil.
Now take a piping bag then fill up the prepared batter and cut the lower corner now make a jalebi shape in the hot oil and deep fry till it becomes crispy and golden in colour on lower to medium flame.
Now remove it on a plate and make this process make all the jalebi.
Now turn off the flame and drop all jalebi in sugar syrup and some kewra essence to it and mix it well.
After 40 mins take out from the sugar syrup and serve it and enjoy it.
