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Ingredients:
For the Batter:
1 cup all-purpose flour (maida)
2 tablespoons cornstarch
1/2 teaspoon baking powder
1 cup yogurt (dahi)
A pinch of turmeric powder (for color)
Water (as needed)
1 tablespoon ghee (clarified butter)
For the Sugar Syrup:
1 cup sugar
1/2 cup water
1/4 teaspoon saffron strands (optional)
1/4 teaspoon cardamom powder
1 teaspoon lemon juice
1/2 teaspoon rose water (optional)
For Frying:
Ghee or oil
Instructions:
Prepare the Batter:
In a mixing bowl, combine all-purpose flour, cornstarch, and baking powder.
Add yogurt and a pinch of turmeric powder. Mix well to form a thick batter.
Gradually add water to the batter while mixing, ensuring there are no lumps. The consistency should be similar to pancake batter.
Add 1 tablespoon of ghee and mix thoroughly.
Cover the batter and let it ferment for 8-10 hours or overnight in a warm place.
Prepare the Sugar Syrup:
In a saucepan, add sugar and water. Heat on medium flame and stir until the sugar dissolves completely.
Once the sugar syrup comes to a boil, add saffron strands (if using) and cardamom powder.
Reduce the heat and let the syrup simmer until it reaches a one-string consistency. This means when you take a drop of syrup between your thumb and forefinger and pull them apart, it should form a single thread.
Add lemon juice to prevent crystallization and mix well.
Remove from heat and add rose water (if using). Keep the syrup warm.
Fry the Jalebis:
Heat ghee or oil in a wide, flat-bottomed pan on medium-high heat.
Pour the batter into a squeeze bottle or a piping bag with a small nozzle.
Once the oil is hot, squeeze the batter into the hot oil in a spiral shape to form jalebis. Start from the center and move outwards in a circular motion.
Fry the jalebis until they are golden and crisp on both sides. Use tongs or a slotted spoon to flip them as needed.
Remove the fried jalebis and immediately dip them into the warm sugar syrup. Let them soak for a few seconds.
Transfer the jalebis to a plate lined with parchment paper to drain any excess syrup.
Serve:
Serve the jalebis warm or at room temperature.
Enjoy them as a standalone dessert or with a side of rabri (sweet condensed milk) for an extra indulgent treat.