Ingredients:

For the batter:

• 1 cup all-purpose flour (maida)
• 1 tbsp rice flour (optional, for extra crispiness)
• 1/4 tsp baking soda
• A pinch of turmeric or orange food color (optional, for color)
• 1/2 cup yogurt (plain, preferably)
• 1/4 to 1/3 cup water (adjust to make a smooth batter)
• 1/2 tsp lemon juice (optional, helps to keep the batter smooth)
• Ghee or oil for frying

For the sugar syrup:

• 1 cup sugar
• 1/2 cup water
• 1/4 tsp cardamom powder
• A few saffron strands (optional, for aroma and color)
• 1/2 tsp lemon juice (prevents crystallization)

Instructions:

1. Prepare the sugar syrup:

• In a pan, combine the sugar and water, and heat over medium heat until the sugar dissolves.
• Bring the syrup to a boil, and then simmer for 5-7 minutes, until it reaches a one-string consistency (check by dropping a bit of syrup between your fingers and pulling them apart— it should form a string).
• Add the cardamom powder, saffron (if using), and lemon juice. Stir well and set aside to keep warm.

2. Prepare the batter:

• In a mixing bowl, combine the all-purpose flour, rice flour, and baking soda. Add a pinch of turmeric or food color for that vibrant orange hue.
• Add yogurt and mix to form a smooth batter. Add water little by little, until the batter reaches a thick but smooth consistency (it should flow slowly from a spoon).
• Let the batter rest for about 15-20 minutes.

3. Fry the Jalebis:

• Heat ghee or oil in a deep frying pan or kadai on medium heat. You want the oil to be moderately hot— if the oil is too hot, the jalebis will cook too quickly and remain uncooked inside.
• Transfer the batter to a piping bag or a squeeze bottle with a small nozzle.
• Once the oil is hot, squeeze the batter in spiral or concentric circular motions into the hot oil. Fry until the jalebis are golden and crispy on both sides, turning them gently as they cook.

4. Soak the jalebis in sugar syrup:

• Immediately after frying, dip the hot jalebis into the warm sugar syrup for a few seconds. Ensure they are fully coated with the syrup.
• Remove the jalebis from the syrup and place them on a plate.

5. Serve:

• Serve the jalebis hot and crispy, optionally garnished with slivers of pistachio or almonds.

Enjoy your homemade Jalebi!

Jalebi

Rating: 4/5

Preparation Time: 15 m
Cooking Time: 20 m
Total Time: 35 m