Instant Crispy Jalebi

Ingredients

• 1 cup Maida (all-purpose flour)
• 2 tsp pure ghee (clarified butter)
• salt (a pinch)
• 0.5 tsp baking soda
• 1 tbsp lemon juice (for the batter)
• 1 cup water (for the batter)
• 1 cup water (for the syrup)
• 1.5 cup sugar (granulated sugar)
• 0.5 tsp cardamom powder
• saffron strands (a pinch)
• 1 drop orange food colour (optional)
• 5 drop lemon juice (for the syrup (approx 4-5 drops))
• oil or ghee (for deep frying)

Steps

1. 1

   Prepare the sugar syrup by combining 1 cup water, 1.5 cups sugar, 1/2 tsp cardamom powder, a pinch of saffron strands, and orange food color (if using) in a saucepan.

2. 2

   Bring the mixture to a boil and simmer until it reaches a sticky consistency. Add 4-5 drops of lemon juice to prevent the syrup from crystallizing. Keep the syrup warm.

3. 3

   In a mixing bowl, combine 1 cup Maida, 2 tsp pure ghee, a pinch of salt, 1/2 tsp baking soda, and 1 tbsp lemon juice.

4. 4

   Gradually add 1 cup of water to the dry ingredients, whisking continuously to form a smooth, lump-free batter with a thick but pourable consistency.

5. 5

   Transfer the batter into a squeeze bottle or a piping bag with a small round nozzle.

6. 6

   Heat oil or ghee in a flat-bottomed frying pan over medium heat. Once hot, squeeze the batter into the oil in circular spiral motions to form the jalebis.

7. 7

   Fry the jalebis until they are golden brown and crispy on both sides.

8. 8

   Remove the jalebis from the oil and immediately dip them into the hot sugar syrup.

9. 9

   Let the jalebis soak in the hot syrup for exactly 30 seconds to absorb the sweetness while maintaining their crunch.

10. 10

    Remove from the syrup and serve immediately.

Notes

Do not store the jalebis in the fridge as they will lose their crispness. Ensure the sugar syrup is hot when dipping the jalebis. Only soak for 30 seconds to ensure they stay crispy.

Nutrition per serving

• dessert
• sweet
• vegetarian
• deep-fried
• indian
• quick
• 15-minute recipe