Jalebi

Ingredients

• 1 cup all-purpose flour (maida)
• 2 tablespoons cornstarch
• 1/2 teaspoon baking powder
• 1/4 teaspoon turmeric powder
• 1 cup plain water (for batter)
• 1 tablespoon plain yogurt (dairy-free yogurt for vegan)
• 1/2 teaspoon active dry yeast
• 1.5 cups granulated sugar
• 1 cup water (for sugar syrup)
• 1/4 teaspoon cardamom powder
• 1/2 teaspoon saffron strands
• 1 teaspoon lemon juice
• 2 cups oil or ghee (for deep frying)

Instructions

1. In a large mixing bowl, combine 1 cup all-purpose flour, 2 tablespoons cornstarch, 1/2 teaspoon baking powder, and 1/4 teaspoon turmeric powder and mix well.
2. Add 1 tablespoon yogurt and 1/2 teaspoon active dry yeast to the dry ingredients, then gradually add 1 cup water while whisking until you get a smooth, lump-free batter with a consistency similar to pancake batter.
3. Cover the bowl with a clean cloth and let the batter ferment at room temperature for at least 30 minutes, or up to 8 hours for a tangier flavor.
4. Prepare the sugar syrup by combining 1.5 cups sugar and 1 cup water in a saucepan over medium heat, stirring until the sugar dissolves completely.
5. Add 1/4 teaspoon cardamom powder, 1/2 teaspoon saffron strands, and 1 teaspoon lemon juice to the syrup, then bring it to a boil and cook until it reaches a one-string consistency (about 8 to 10 minutes), then reduce heat to very low to keep the syrup warm.
6. Pour the fermented batter into a squeeze bottle or a piping bag fitted with a small round nozzle (about 3 to 4 mm opening).
7. Heat 2 cups of oil or ghee in a wide, flat pan over medium heat until it reaches 350°F (175°C).
8. Squeeze the batter into the hot oil in circular spiral motions, forming 3 to 4 inch diameter coils, and fry 4 to 5 jalebis at a time without overcrowding the pan.
9. Fry the jalebis for about 2 minutes on each side until they are golden and crispy, then remove them with a slotted spoon, allowing excess oil to drain for a few seconds.
10. Immediately transfer the hot fried jalebis directly into the warm sugar syrup and let them soak for 1 to 2 minutes, turning once to ensure even coating.
11. Remove the jalebis from the syrup, allowing the excess syrup to drip off, and arrange them on a serving plate.
12. Serve the jalebis hot or warm, garnished with a pinch of saffron or crushed pistachios if desired.