Crispy Jalebi
📝 Ingredients:
For the batter:
- 1 cup all-purpose flour (maida)
- 2 tbsp besan (gram flour)
- 2 tbsp cornflour (optional, for extra crispiness)
- 1 tsp yogurt (curd)
- 1 cup water (adjust to make a smooth batter)
- A pinch of saffron strands or yellow food color
- ½ tsp baking powder / yeast (for fermentation)
For sugar syrup:
- 1 cup sugar
- ½ cup water
- ½ tsp cardamom powder
- Few saffron strands (optional)
- 1 tsp rose water or kewra water (optional)
- Ghee or oil – for frying
👩🍳 Method:
1. Prepare the Batter
- Mix maida, besan, cornflour, and yogurt in a bowl.
- Add water gradually to make a smooth, flowing batter (like pancake batter).
- Add saffron or food color.
- Cover and keep aside for 6–8 hours or overnight to ferment (for soft jalebis).
2. Make Sugar Syrup
- In a pan, add sugar + water.
- Boil until sugar dissolves completely.
- Add cardamom powder, saffron, and rose water.
- Simmer for 5–6 minutes to make a slightly sticky syrup (1-thread consistency).
- Keep warm.
3. Fry the Jalebis
- Heat ghee/oil in a flat frying pan (wide surface is better).
- Fill the batter into a piping bag or squeeze bottle with a small nozzle.
- Squeeze the batter in a spiral pattern directly into hot oil.
- Fry until golden and crisp (about 1–2 minutes on each side).
- Remove with a slotted spoon and drain excess oil.
4. Soak in Sugar Syrup
- Immediately dip fried jalebis into warm sugar syrup for 1–2 minutes.
- Remove and serve hot or at room temperature.
🌟 Tips:
- Use medium flame for frying to ensure crispiness and avoid burning.
- Ferment batter for soft and juicy jalebis.
- Use yogurt and besan for extra crispness and flavor.
- Always dip jalebis in syrup while they’re hot for the best taste.
✨ Now your crispy, sweet, and delicious Jalebi is ready 🍯💛 Perfect for Diwali or special occasions.