Put together maida, besan, curd, cocoa powder and water at one place. In a bowl combine together maida, besan and cocoa powder and mix well
Now sieve this mixture through a strainer in a bowl so that all the lumps are removed
Now add curd to the dry ingredients and mix nicely with a wire whisk. Now add water little by little
Mix well into a smooth mixture, it should be of medium thick consistency. Cover and keep it for 6 - 8 hours for fermentation
1 hour before making the jalebi prepare the sugar syrup. Place brown sugar, water and vanilla essence at one place. In a patila combine together sugar and water, switch on the gas
Let the boil comes then add lemon juice to remove the impurities. Cook until becomes of 1 1/2 string consistency. In the end add vanilla essence and switch off the gas.
Now uncover the batter and add baking powder
Mix nicely, put the batter in a bottle and cover the lid. It has a hole on the lid
Now heat oil in a pan, furst on high flame, then make the flame low. Now start making the jalebi, by pressing the bottle from the lower side, hold it upside down. Fry them on low heat, by turning them.at regular intervals
You can flip them with a wooden skewer, when they become crispy then take them out on an absorbant paper and then keep them in a bowl
Now make the syrup warm and soak the jalebis, 1 or 2 at a time, and keep them in a bowl
Now take some edible silver balls and chocolate sprinklers for decoration. Arrange the jalebis in a serving platter, garnish with chocolate sprinklers and silver balls. You can also serve vanilla ice cream with these.
