Crispy Jalebi

Ingredients

• For Jalebi Batter:
• 1 cup (120g) All-Purpose Flour (Maida)
• 2 tablespoons Cornflour (Cornstarch)
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Baking Soda
• 1 tablespoon Ghee (melted)
• 1/2 cup (120ml) Plain Yogurt (Dahi), slightly sour
• Approx. 1/2 cup (120ml) Water (or as needed)
• Pinch of Yellow or Orange Food Color (optional)
• For Sugar Syrup:
• 1.5 cups Sugar
• 1 cup Water
• 4-5 Green Cardamom Pods, lightly crushed
• Few saffron strands (optional)
• 1/2 teaspoon Rose Water or Kewra Water
• Oil or Ghee for deep frying

Instructions

1. 1

   1. **Prepare the Sugar Syrup:** In a wide pan, combine sugar, water, crushed cardamom pods, and saffron (if using). Bring to a boil over medium heat, stirring until sugar dissolves. Simmer for 5-7 minutes until the syrup is slightly sticky (half-string consistency). Remove from heat, add rose/kewra water, and keep warm.

2. 2

   2. **Prepare the Batter:** In a large mixing bowl, combine maida, cornflour, baking powder, baking soda, and melted ghee. Mix well. Add yogurt and mix. Gradually add water, little by little, while whisking continuously to form a smooth, lump-free batter of pouring consistency. It should be thick enough to hold shape but thin enough to flow through a nozzle. Add food color if desired. Let the batter rest for 15 minutes.

3. 3

   3. **Fill the Squeeze Bottle/Piping Bag:** Transfer the jalebi batter into a jalebi squeeze bottle or a piping bag fitted with a small, round nozzle. If you don't have one, you can use a clean, empty ketchup bottle or make a cone from parchment paper.

4. 4

   4. **Heat Oil for Frying:** Heat oil or ghee in a wide, flat-bottomed pan or kadai over medium heat. The oil should be moderately hot; test by dropping a tiny amount of batter – it should sizzle and rise slowly to the surface immediately. If it sinks, the oil isn't hot enough; if it browns too quickly, it's too hot.

5. 5

   5. **Fry the Jalebis:** Hold the squeeze bottle/piping bag over the hot oil and gently squeeze the batter in continuous concentric circles, starting from the center outwards, to form spiral shapes. Fry 3-4 jalebis at a time, depending on the pan size, ensuring not to overcrowd. Fry until golden and crispy on both sides, flipping once. This usually takes 2-3 minutes per batch.

6. 6

   6. **Soak in Syrup:** Immediately transfer the hot, fried jalebis to the warm sugar syrup. Let them soak for 30-60 seconds, flipping once, until they absorb the syrup and become juicy. Do not soak for too long, or they will lose their crispness.

7. 7

   7. **Serve:** Remove the jalebis from the syrup and serve immediately. Garnish with chopped pistachios or saffron strands if desired. They are best enjoyed warm and fresh!