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Optional: A pinch of cardamom
2 tablespoons of rose water
½ cup (120 milliliters) of water
3 tablespoons (45 grams) of yogurt
A pinch of baking soda
These ingredients reflect the creativity and adaptability of historical cooking, as the original recipe used yeast and a more unconventional ingredient, borax, which today is considered unsafe.
The Fermentation Process
The journey starts by soaking saffron in rose water, whisking together the flours and baking soda, and combining all the ingredients to achieve a pancake batter-like consistency. After letting this mixture ferment for approximately 12 hours, it's time to move on to the syrup—a crucial component in jalebi-making.
Crafting the Syrup
The syrup can be prepared using: