Preparation Time: 15-20 minutes
Mix dry ingredients: In a bowl, mix 1 cup all-purpose flour, 1 tablespoon cornflour, turmeric or food color (if using), and baking powder. Add wet ingredients: Add yogurt and ghee to the flour mixture. Gradually add water while whisking to make a smooth, lump-free batter. The batter should be thick but pourable. Ferment the batter: Cover the batter and let it ferment for 8-12 hours or overnight at room temperature. Fermentation helps give the jalebi its characteristic tang and texture.
Boil sugar and water: In a saucepan, add sugar and water. Stir and bring it to a boil. Once the sugar dissolves, simmer for 8-10 minutes until it reaches a one-string consistency (when a drop of syrup between your fingers forms a thin string). Flavor the syrup: Add cardamom powder, saffron strands (if using), lemon juice, and rose water (optional) to the syrup. Keep the syrup warm while frying the jalebi.
Heat oil or ghee: Heat oil or ghee in a wide, flat-bottomed pan over medium heat. Ensure it's not too hot; the jalebis should fry evenly. Prepare piping bag: Pour the fermented batter into a piping bag or a ziplock bag with a small hole cut at the tip. You can also use a squeeze bottle. Pipe jalebi shapes: Squeeze the batter into the hot oil in a spiral or circular shape. Fry on medium heat until both sides turn crispy and golden. Flip them carefully using a slotted spoon to ensure even frying. Drain and soak: Remove the fried jalebis and quickly immerse them in the warm sugar syrup for 20-30 seconds, ensuring they absorb the syrup. Remove from syrup: Take the soaked jalebis out of the syrup and place them on a plate or tray.
Serve the jalebis warm, garnished with saffron strands or chopped pistachios if desired. Jalebis are delicious on their own or paired with rabri (thickened sweet milk).
