Golden Jalebi Delight: A Taste of Punjab at Home ✨ 🍳

Ingredients 🥄

For the Batter:
1 cup all-purpose flour (maida)
2 tablespoons gram flour (besan)
1/4 teaspoon baking soda
1/4 teaspoon turmeric powder (for that golden hue!)
1/2 cup yogurt (plain, unsweetened)
Water, as needed (around 1/2 cup to 3/4 cup)
2 tablespoons ghee (clarified butter), melted (optional, for a richer batter)
For the Sugar Syrup (Chashni):
1 cup sugar
1/2 cup water
1/4 teaspoon cardamom powder
A few strands of saffron (kesar) (optional, for flavor and color)
1/2 teaspoon lemon juice
For Frying:
Vegetable oil or ghee, for deep frying

Instructions 📋

Making the Batter:
In a large bowl, whisk together the all-purpose flour, gram flour, baking soda, and turmeric powder. Add the yogurt and mix well. Gradually add water, a little at a time, whisking continuously until you achieve a smooth, lump-free batter with a pouring consistency (like pancake batter). If using, stir in the melted ghee. Cover the bowl and let the batter rest for at least 2-3 hours, or preferably overnight, in a warm place. This allows the batter to ferment slightly, giving the jalebi its characteristic tang.
Preparing the Sugar Syrup:
While the batter rests, prepare the sugar syrup. In a saucepan, combine sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves completely. Reduce the heat and simmer for about 5-7 minutes, or until the syrup reaches a slightly sticky consistency (about one-string consistency – when you lift a spoonful, a single thin string should form). Add the cardamom powder and saffron strands (if using) and lemon juice. Mix well and keep the syrup warm.
Frying the Jalebi:
Heat oil or ghee in a wide, shallow pan over medium heat. Pour the jalebi batter into a piping bag or a clean ketchup/mustard bottle with a small nozzle. Alternatively, you can use a thick ziplock bag with a tiny corner snipped off. Squeeze the batter into the hot oil in a circular, pretzel-like shape. Fry the jalebi for about 2-3 minutes on each side, or until golden brown and crispy.
Soaking and Serving:
Remove the fried jalebi from the oil using a slotted spoon and immediately immerse them in the warm sugar syrup for about 30 seconds to 1 minute. This allows the jalebi to absorb the syrup. Remove the soaked jalebi from the syrup and place them on a wire rack to drain any excess syrup. Serve the jalebi hot and crispy, perhaps with a scoop of vanilla ice cream or rabri for an extra decadent treat!🌸 Enjoy!