In a vessel add maida,suji,curd, turmeric powder and water. Mix well to make smooth lump free batter. Keep covered for fermentation for 12-18 hours.(Keep vessel in warm place).
First prepare sugar syrup..in a vessel add sugar,water, cardamom powder, saffron strands and lemon juice, boil it to make 1 string syrup.
In fermented jalebi batter,add mango pulp and mix well.(If batter is thin add 1 tbsp maida & if it's thick add little warm water).
Heat ghee for frying. Pour this jalebi batter in jalebi maker or in disposal plastic cone. If using plastic cone, place it in glass pour batter, cut little at cone tip. Make round jalebi in hot ghee. Fry on medium flame till crispy golden.
Directly put hot fried jalebis in sugar syrup. Soak for 2 mins,flip again soak for 2 mins. (Don't soak for more time it will become soogy).
Serve/ Relish Delicious Ras Bahri Mango Jalebi, garnishing with almond, pistachios flakes and saffron strands.
