In a mixing bowl combine chestnut flour and curd, mix well with a spoon
Then by adding water little by little make a smooth but thick batter
Cover and keep it for 6 - 8 hours for fermentation
In the meantime prepare sugar syrup. In a pan or kadai put together sugar and water, let it cook on low heat
When boil comes, then add lemon juice, so as to remove the impurities of the sugar and to avoid crystalization of sugar
Now add saffron strands and let it cook to one string consistency, now switch off the gas
After 8 hours when the batter is fermented nicely, mix well and pour it in a bottle, which has a nozzle, like we use for tomato sauce
Now heat oil for deep frying, first on high flame, then make it medium
Now start making the jalebi, by holding the bottle above the hot oil, pour the batter, by pressing the bottle, in circular motion, giving it the shape of a jalebi
Then put them directly in the warm sugar syrup, let them for 2 minutes, then take them out in a serving plate, serve them hot
