Jalebi

Instructions

1. 1

   Prepare and Ferment the Batter (1 hour 5 minutes)

   • In a large mixing bowl, whisk together the maida, besan, instant yeast, and 1 tsp of sugar.
   • Add the curd and mix to combine.
   • Gradually pour in the warm water while whisking continuously to form a smooth, lump-free batter. The consistency should be thick but pourable, similar to pancake batter.
   • Cover the bowl with a lid or plastic wrap and set it aside in a warm place to ferment for 1 hour. The batter will become bubbly and slightly increase in volume.
2. 2

   Make the Sugar Syrup (10 minutes)

   • While the batter is fermenting, prepare the syrup. In a wide saucepan, combine 1.5 cups of sugar and 1 cup of water.
   • Bring the mixture to a boil over medium heat, stirring until the sugar dissolves completely.
   • Reduce the heat and simmer for 5-7 minutes until the syrup thickens slightly and reaches a 'one-string' consistency. To test, cool a drop slightly and press it between your thumb and forefinger; a single thread should form when you pull them apart.
   • Turn off the heat and stir in the saffron strands, cardamom powder, and lemon juice. Keep the syrup warm on the lowest possible heat setting.
3. 3

   Prepare for Frying (2 minutes)

   • After fermentation, gently whisk the batter for a few seconds to deflate it slightly.
   • Pour the batter into a clean squeeze bottle with a small nozzle. Alternatively, use a sturdy piping bag with a small, plain round tip.
4. 4

   Fry the Jalebis (10 minutes)

   • Heat the ghee in a wide, shallow pan (like a kadai or frying pan) over medium heat. The ghee should be about 1-inch deep and moderately hot (around 175°C or 350°F).
   • Working in batches, squeeze the batter into the hot ghee in concentric, overlapping circles to form the classic spiral shape.
   • Fry for 1-2 minutes per side, until the jalebis are a light golden brown and crisp. Do not overcrowd the pan to maintain the ghee's temperature.
   • Use tongs or a slotted spoon to carefully flip them.
5. 5

   Soak in Syrup (3 minutes)

   • Once a batch of jalebis is fried, immediately remove them from the ghee, letting any excess drip off for a moment.
   • Transfer the hot jalebis directly into the warm sugar syrup.
   • Press them down gently to ensure they are fully submerged. Let them soak for 30-60 seconds, flipping once. They should absorb the syrup without becoming soggy.
   • Remove the soaked jalebis from the syrup and place them on a wire rack to let any excess syrup drip away.
6. 6

   Garnish and Serve

   • Sprinkle the warm jalebis with finely chopped pistachios.
   • Serve immediately for the best crispy and juicy texture.