PREPARATION

(For Jalebi Batter)
1. In a mixing bowl, add all the ingredients and mix it well.
2. Rest for 8 - 10 hours.

(For Fafda)
1. In a mixing bowl, add all the ingredients except water and mix it well.
2. Add 60 milliliters water and mix it again.
3. Rest the mixture for 30 minutes.
4. Take a ball from dough and place it on a board.
5. Spread the dough further and make it like a thin bandage.
6. Heat sufficient oil in a skillet and deep fry these until golden brown and crispy.
7. Drain it on an absorbent paper.
8. Keep aside.

(For Papaya Chutney)
1. Heat 2 teaspoons oil in a pan, add 1 teaspoon mustard seeds, 1/4 teaspoon asafoetida, 1 tablespoon green chili and stir for 2 - 3 minutes.
2. Add 1/4 teaspoon turmeric and stir well.
3. Then, add 220 grams raw papaya and mix it well.
4. Cook for 5 - 7 minutes on medium heat.
5. Add 1/2 teaspoon salt, 1/2 teaspoon sugar and mix it well.
6. Cook for another 3 - 5 minutes on medium heat.
7. Remove it from heat and keep aside.

(For Sugar Syrup)
1. Take a pan, add 335 grams sugar, 200 milliliters water and stir continuously until the sugar is fully dissolved.
2. Add 1/4 teaspoon saffron, 2 pods cardamom and mix it well.
3. Add 2 teaspoons lemon juice and mix it well.
4. Bring it to a boil.
5. Remove it from heat and keep aside.

(For Jalebi)
1. Pour the batter into a piping bag and squeeze the piping bag over the oil to make a concentric circles.
2. Fry until it turns golden brown and crispy.
3. Add the fried jalebi into the prepared sugar syrup.
4. Soak for about 15 - 20 minutes.
5. Serve with prepared fafda and papaya chutney.