Ingredients:

  • 1 cup all-purpose flour (125 g)
  • 2 tablespoons chickpea flour (besan) (15 g)
  • 3/4 cup plain yogurt, whisked (180 ml)
  • 1/2 teaspoon baking powder or baking soda
  • 1/4 teaspoon turmeric powder or saffron strands (optional)
  • 1 cup water (240 ml), adjust to get pouring consistency
  • 2 cups granulated sugar (400 g)
  • 1 cup water (240 ml)
  • 1/2 teaspoon lemon juice
  • 4-5 green cardamom pods, lightly crushed
  • A pinch of saffron strands (optional)
  • 1 teaspoon rose water or kewra essence (optional)
  • 2-3 cups vegetable oil or ghee (for deep frying)

Instructions:

  1. Prepare the Batter: Combine all-purpose flour, chickpea flour, and turmeric in a bowl. Add yogurt and water gradually, whisking until smooth, no lumps. Stir in baking powder or soda just before use. Cover and ferment at room temperature for 6-8 hours or overnight until bubbly and slightly sour.
  2. Make the Sugar Syrup: Combine sugar and water in a saucepan. Add crushed cardamom pods, lemon juice, and saffron. Bring to a boil, then simmer until it reaches one-string consistency. Stir in rose water if using. Keep syrup warm on low heat.
  3. Heat the Oil: Heat oil in a frying pan to 350°F (175°C). Use a thermometer or test with a small drop of batter—it should sizzle and rise immediately.
  4. Fry the Jalebi: Transfer batter into a squeeze bottle or piping bag. Pipe spirals or concentric circles directly into hot oil. Fry on medium heat until golden and crisp, about 2-3 minutes per side. Flip carefully to fry both sides evenly.
  5. Soak in Syrup: Immediately transfer fried jalebis into warm sugar syrup. Soak for 1-2 minutes until coated well but still crisp. Remove and drain briefly.
  6. Serve warm or at room temperature.