Saffron honey jalebi with lion kashmir honey

• 2 cup plain flour
• 1/3 cup chickpea flour
• 1 tablespoon turmeric powder
• 1 tablespoon baking powder
• pinch of saffron
• 1/2 cup honey
• 1 tablespoon whole cloves
• 1 tablespoon cardamom powder
• 1/2 cup lemon
• 2 cup oil

• Step 1: Combine plain flour,chickpea flour,turmeric powder,baking powder,lemon,oil and mix well until it forms batter.
• Step 2: Keep the preparation in the fridge for whole night.
• Step 3: The next day,Pour the batter into the squeeze bottle.
• Step 4: Take a pan and heat the water for 10 minutes add saffron.Next add honey,cardamom powder and cloves in a medium heat,mixing occasionally for 6 minutes,add lemon juice and keep it aside.
• Step 5: Heat the oil to 180°C, squeeze the batter into the oil in a circular motion and leave it for 5 minutes to cook.
• Step 6: Once the jalebi is cooked ,transfer it to the honey syrup and leave it for one hour so that the jalebi is rinsed with syrup nicely,finally the jalebi is ready to eat.
Protip: You can use a empty sauce bottle to squeeze the jalebi😉.

Preparation time: 20 mins ,Cooking time: 20 mins ,Servings: 6

Honey (Lion Kashmir honey)

• Total Fat (g):9
• Saturated Fat (g):3
• Cholesterol (mg):76
• Sodium (mg):225
• Total Carbohydrate (g):17
• Dietary Fiber (g):1
• Total Sugars (g):7
• Protein (g):6
• Vitamin C (mg):4
• Calcium (mg):69
• Iron (mg):1
• Potassium (mg):155