1. Take a large pot, add maida gram flour and curd to it and mix it well, then add a little water to make the jalebi batter, thicken and keep the pot covered for 8-10 hours so that the yeast gets into the solution.
2. Dissolve the Vilay Saffron in 2-3 small spoonfuls of water, 2-3 hours before and then take water in a pot to make the sauce, add the sugar, add the water with saffron and keep it boiling on the gas and using a spoon to make a little sticky wireless sauce. Turn off more gases.
3. Fill Jalebi solution in plastic Jalebi maker or fill it in a milk bag with an angle and apply rubber on top and cut the bottom lightly with a casserole and then take a non stick pen or plain tart pan, add desi ghee to it. Then, when the ghee becomes hot, then give round of jalebi and make it round, then till both sides turn golden brown and crispy and take it out in the same way.
4 And heat the Chasani, then dip the Jalebi in it and press it with a large spoon containing the Jalebi for a few seconds, then take out the Jalebi in a Jaggery strainer so that it removes much of the sauce, then take it out in a serving plate and garnish it with the saffron thread and pistachios on top. Serve hot jalebi
5. Let the milk boil on low heat and allow it to thicken. Keep in mind that while stirring the milk on low flame, keep stirring it with a spoon or else the milk will stick to the bottom of the pot.