Jalebi is a popular Indian delicacy that is distinguished by its vivid orange color, coiled shape, and sweet, syrupy flavor. Making jalebi at home may be a fun and satisfying experience. Here’s a step-by-step recipe for this delectable Indian dessert:

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Ingredients:

For the Jalebi Batter:

1 cup all-purpose flour (maida)

2 tablespoons fine semolina (sooji)

1/4 teaspoon baking powder

1 tablespoon plain yogurt (curd)

1/2 cup warm water

A pinch of strands saffron (optional, for color and flavor)

A pinch of cardamom powder

1 teaspoon ghee (clarified butter)

For the Sugar Syrup:

1 1/2 cups granulated sugar.

1 cup water

A few saffron strands

1/4 teaspoon cardamom powder

1/2 teaspoon lemon juice

For Frying:

Ghee or vegetable oil for deep frying

Equipment:

Jalebi bottle or a squeeze bottle with a narrow opening (for shaping the jalebi)

Deep frying pan

Ladle or slotted spoon

Kitchen paper towels

Instructions:

Making the Jalebi Batter:

In a mixing bowl, combine the all-purpose flour, fine semolina, baking powder, cardamom powder, and a pinch of saffron strands. Mix well.

Add the yogurt and ghee to the dry ingredients. Mix to form a crumbly texture.

Gradually add warm water to the mixture and whisk until it forms a smooth, lump-free batter. The batter should be thick enough to coat the back of a spoon but not so thick that it cannot be poured. If it’s too thick, add a little more water.

Cover the bowl with a clean cloth and let the batter ferment for at least 4-5 hours or overnight. This fermentation process enhances the flavor and texture of the jalebi.

Making the Sugar Syrup:

In a separate saucepan, combine sugar and water. Over low heat, stir until the sugar melts.

Bring the syrup to a boil with the saffron strands. Cook for 5-7 minutes, or until it achieves a one-string consistency. Take a drop of syrup between your thumb and fingers to test the consistency. When you separate them, they should make a single string. Make sure not to overcook it or it will become too thick.

Remove from heat, add lemon juice to prevent crystallization, and stir in cardamom powder. Keep the sugar syrup warm.

Frying the Jalebi:

Heat ghee or vegetable oil in a deep-frying pan over medium-high heat. The oil should be moderately hot, around 350°F (180°C).

Fill the jalebi bottle or squeeze bottle with the fermented batter.

Squeeze the batter in a spiral or pretzel-like shape directly into the hot oil. Start in the middle and work your way out. Be cautious not to overcrowd the pan; fry 3-4 jalebis at a time.

Fry the jalebis until they are crisp and golden, turning them to ensure even cooking. This typically takes 2-3 minutes.

Using a slotted spoon, remove the fried jalebis and immediately dip them into the warm sugar syrup. Allow them to soak for about 30 seconds, ensuring they are well coated.

Remove the jalebis from the syrup and place them on a tray lined with kitchen paper towels to remove excess syrup.

Continue the process until all the jalebis are fried and dipped in sugar syrup.

Serving:

Jalebi tastes best when served hot. Place them on a platter or in a bowl to serve.

To add a touch of flavor and presentation, sprinkle with chopped pistachios or almonds.

Enjoy your handmade jalebi, a delectable Indian delicacy that’s ideal for special occasions or as a sweet finish to any meal.