Jalebi

Instructions

1. 1

   Mix all-purpose flour, yogurt, turmeric powder, and salt in a bowl, then add water gradually to create a smooth, thin batter with a consistency similar to pancake batter

3. 2

   Let the batter ferment at room temperature for 6-8 hours until it becomes slightly thick and develops a sour smell, indicating fermentation

5. 3

   Prepare the sugar syrup by combining sugar, water, cardamom pods, and saffron strands in a saucepan, heating until the sugar dissolves completely, then set aside to cool

7. 4

   Heat clarified butter or vegetable oil in a deep pan to 190°C, ensuring the oil is hot enough to fry the jalebi properly

9. 5

   Pour the fermented batter into a squeeze bottle or jalebi maker, then carefully squeeze spiral shapes directly into the hot oil

11. 6

    Fry the jalebi spirals for 1-2 minutes on each side until they turn golden brown and crispy, then remove with a slotted spoon

13. 7

    Immediately soak the hot fried jalebi into the warm sugar syrup for 5-10 seconds, allowing them to absorb the sweetness

15. 8

    Remove the jalebi from the syrup and place on a serving plate, serving them warm or at room temperature with tea or milk

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