Mix wheat flour, curd and make a thick paste out of it add little water if needed. Keep this aside for 8 hours to ferment. Then make the syrup first adding mishri, water, together and Cardamom powder for flavoring (one string consistency). Keep a lemon slice in the syrup to avoid crystalization.
Now pour the jalebi batter in a cone shaped packet meanwhile heat oil or ghee in kadhai and cut the corner of that batter packet and pour the batter in oil random order.
Let it get fried then flip.
Now take it out of oil and dip it in syrup soon, keep there for 1 min then keep it in a manner so it can drip off extra syrup.
Similarly fry the other ones too.
And ready to be served. Just garnish with some pistachio slices though entirely optional.
