Jalebi is a popular Indian dessert known for its crispy, coiled shape and its bright orange color. Made by deep-frying a fermented batter in a spiral shape, Jalebis are then soaked in a sugar syrup, giving them a sweet and tangy flavor. This dessert is often enjoyed during festivals and special occasions and is loved for its crunchy texture and syrupy sweetness.

Ingredients:

For the Batter:

• 1 cup all-purpose flour (maida)
• 2 tablespoons cornstarch
• 1/4 teaspoon turmeric powder (for color)
• 1/2 teaspoon baking powder
• 1/2 cup yogurt
• Water as needed
• 1 teaspoon lemon juice (optional, for tanginess)
• Ghee or oil for deep frying

For the Sugar Syrup:

• 1 1/2 cups sugar
• 1 cup water
• 1/2 teaspoon cardamom powder
• 1 tablespoon rose water or saffron strands (optional)
• A few drops of lemon juice

Instructions:

1. Prepare the Batter:

   • In a mixing bowl, combine the all-purpose flour, cornstarch, turmeric powder, and baking powder.
   • Add yogurt and water gradually to the dry ingredients and whisk until smooth and lump-free.
   • The batter should be of a pouring consistency, not too thick or too runny. Add lemon juice if you want a slight tanginess in your Jalebis.
   • Cover the batter and let it ferment for at least 4-6 hours or overnight.

2. Prepare the Sugar Syrup:

   • In a saucepan, combine sugar and water. Heat the mixture over medium heat until the sugar dissolves completely.
   • Add cardamom powder, rose water, or saffron strands for flavor. Let the syrup simmer until it reaches a sticky consistency but not too thick.
   • Add a few drops of lemon juice to prevent crystallization. Keep the syrup warm on low heat.

3. Fry the Jalebis:

   • Heat ghee or oil in a deep frying pan over medium heat.
   • Transfer the batter into a squeeze bottle with a small nozzle or a piping bag.
   • Squeeze the batter into the hot oil in spiral shapes. Fry the Jalebis until they turn golden and crisp on both sides.
   • Remove them from the oil and drain the excess oil on paper towels.

4. Soak in Sugar Syrup:

   • While the Jalebis are still warm, immediately dip them into the warm sugar syrup.
   • Let them soak for a few seconds, ensuring they absorb the syrup well.
   • Remove the Jalebis from the syrup and place them on a plate to cool slightly.

5. Serve:

   • Serve the Jalebis warm or at room temperature. They can be enjoyed on their own or with a side of Rabri (thickened sweetened milk).

Nutritional Information (per serving, approx. 2-3 Jalebis):

• Calories: 200 kcal
• Proteins: 2g
• Carbs: 40g
• Fiber: 0.5g