Jalebi

Step-by-Step Instructions

1. 1

   In a mixing bowl, combine '1 cup' of all-purpose flour, '2 tbsp' of cornstarch, '1/4 cup' of yogurt, '1/2 cup' of warm water, and '1/4 tsp' of baking powder. Mix until a smooth batter forms, ensuring there are no lumps, and let it rest for about '30 minutes'.

2. 2

   Meanwhile, in a saucepan, combine '1 cup' of sugar and '1/2 cup' of water to prepare the sugar syrup. Heat it over medium flame, stirring occasionally until the sugar dissolves completely, which should take about '5 minutes'.

3. 3

   Add '1 pinch' of saffron strands and '1/2 tsp' of cardamom powder to the sugar syrup, and let it simmer for an additional '5 minutes' until slightly thickened. Stir in '1 tbsp' of rose water and '1 tbsp' of lemon juice, then remove from heat and set aside.

4. 4

   After the batter has rested, if desired, add '1 pinch' of food color to give the jalebi a vibrant hue, and mix well. The batter should be of a pouring consistency; add a little more water if needed.

5. 5

   Prepare a piping bag or squeeze bottle with a small nozzle. Fill it with the jalebi batter, ensuring it is tightly packed to avoid air pockets. This will help in creating perfect shapes.

6. 6

   In a deep frying pan, heat '2 cups' of oil or ghee over medium heat. To check if the oil is hot enough, drop a small amount of batter into the oil; it should sizzle and rise to the surface.

7. 7

   Once the oil is ready, carefully squeeze the batter out in spiral shapes, starting from the center and working your way outwards. Each jalebi should be about '4 inches' in diameter. Fry them for '1-2 minutes' on each side until they turn golden and crispy.

8. 8

   Use a slotted spoon to remove the jalebis from the oil and immediately dip them into the warm sugar syrup for '10-15 seconds' to soak. Make sure they are well coated and then remove them to drain on a wire rack.

9. 9

   Repeat the frying and soaking process until all the batter is used. Keep the finished jalebis warm by covering them with a clean cloth.

10. 10

    For serving, arrange the jalebis on a platter and, if desired, garnish with silver leaf for an authentic touch. Serve warm for the best taste and texture.