Jalebi

 Jalebi

For the Batter:

• 1 cup all-purpose flour (maida)

• 2 tbsp cornflour (for extra crispiness)

• 1/4 tsp baking powder (or a pinch of yeast for fermentation)

• 3/4 cup water (adjust as needed)

• 1 tbsp yogurt

• A pinch of turmeric or saffron (for color)

• Ghee or oil (for frying)

For Sugar Syrup:

• 1 cup sugar

• 1/2 cup water

• A few strands of saffron (optional)

• 1/4 tsp cardamom powder

• 1/2 tsp lemon juice (prevents crystallization)

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🍳 Instructions:

1. Prepare the Batter:

• Mix flour, cornflour, baking powder, turmeric, and yogurt in a bowl.

• Gradually add water to form a smooth, thick batter (like pancake batter).

• Let it ferment for 6–10 hours or overnight in a warm place. (Skip fermentation if using instant yeast.)

2. Make the Sugar Syrup:

• Combine sugar and water in a pan.

• Heat until it reaches a one-string consistency (thick but not crystallized).

• Add saffron, cardamom, and lemon juice.

• Keep warm on the side.

3. Fry the Jalebi:

• Heat ghee or oil in a flat pan.

• Fill a piping bag or a ketchup bottle with the batter.

• Pipe out spirals directly into hot oil.

• Fry until golden and crispy on both sides.

4. Soak in Syrup:

• Remove jalebis from oil and immediately dip them into the warm sugar syrup for 20–30 seconds.

• Remove and place on a plate.

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🍽️ Serve:

Serve hot and crispy! They're amazing with rabri (thickened sweet milk) or just on their own.