Ingredients
For the Batter:
- 1 cup all-purpose flour (maida)
- 2 tablespoons gram flour (besan) (optional)
- 1/2 teaspoon turmeric powder (for that signature golden color)
- half cup plain yogurt (curd), at room temperature
- 3/four cup water
- 1 teaspoon sugar
- 1 teaspoon Eno fruit salt or 1/four teaspoon dry yeast .
For the Sugar Syrup:
- 1 cup sugar
- 3/4 cup water
- 1/four teaspoon cardamom powder
- A few saffron strands and pistachios for decoration (optional)
- 1 teaspoon lemon juice
For Frying:
- Ghee or oil (sufficient for deep frying)
Instructions
1. Prepare the Batter:
- In a big blending bowl, combine the all-motive flour, gram flour, turmeric powder, and sugar.
- Gradually whisk inside the yogurt and water to shape a smooth, lump-free, slightly runny batter. It ought to be thick sufficient to maintain its form while piped but fluid sufficient to create non-stop spirals.
- Let the batter rest for about half-hour. If the usage of Eno fruit salt, stir it in gently simply earlier than frying to right away aerate the batter.
2. Make the Sugar Syrup:
- In a medium saucepan, integrate the sugar and water over medium warmth. Stir once in a while till the sugar dissolves absolutely.
- Add the cardamom powder, saffron strands, and lemon juice.
- Let the syrup simmer until it reaches a one-string consistency—thick enough to hang gently to the again of a spoon. Keep it heat on low warmness.
3. Fry the Jalebis:
- Now, heat ghee or oil in a deep-frying pan over medium warmth. To check the temperature, drop a small little bit of batter in the oil. Transfer the batter to a squeezy bottle or piping bag with a very small hole.
- Squeeze the batter into the hot oil in circular, spiral motions. Start from the middle and paintings your manner outward to form your jalebis.
- Fry until they flip a mild golden color and emerge as crisp, flipping as soon as if needed for even cooking.
- Use a slotted spoon to eliminate the jalebis from the oil.
4. Dip in Syrup:
- Immediately immerse the hot jalebis within the warm sugar syrup for about 10–15 seconds. This permits them to soak up simply the proper amount of syrup at the same time as retaining their crispiness.
- Remove from the syrup and location on a rack or plate to drain any excess.
Tips for Success
Oil Temperature: Maintain a regular medium temperature. Oil it's far too hot will over-brown the jalebis rapid, whilst too cool oil might also purpose them to take in greater fat. Batter Consistency: Adjust the water to ensure the batter flows easily out of your piping bag without being too runny. Syrup Consistency: If you choose a thicker syrup coating, allow it to simmer a little longer—virtually be careful no longer to overcook and crystallize the sugar.
