Ingredients:

  • 1 cup (125 g) all-purpose flour
  • 2 tbsp (25 g) cornflour
  • ½ tsp (2 g) baking powder
  • 1 cup (250 ml) water (for batter)
  • 1 cup (250 g) sugar (for syrup)
  • ½ cup (125 ml) water (for syrup)
  • ½ tsp (2 g) saffron strands (optional)
  • ½ tsp (2 g) cardamom powder
  • Oil for frying
  • 3 cups (750 ml) water (for tea)
  • 2 bags of black tea or 2 tbsp loose-leaf black tea
  • 1-2 tbsp (15-30 g) sugar (to taste)
  • ½ tsp (2 g) masala chai spices (cinnamon, cloves, ginger)
  • ½ cup (125 ml) milk (optional for creaminess)

Instructions:

  1. Combine flour, cornflour, and baking powder in a bowl. Gradually add water, whisking until smooth.
  2. In a saucepan, combine sugar and water for syrup; bring to a boil. Once boiling, add saffron and cardamom powder; simmer until slightly thickened.
  3. Heat oil in the frying pan over medium heat. Fill piping bag and pipe spirals into the hot oil; fry until golden brown.
  4. Remove jalebi from oil and immediately dip into sugar syrup; let soak for a few seconds.
  5. Boil water in a saucepan; add tea and spices. Let steep for 5-7 minutes, then strain and add sugar.
  6. In a glass, layer jalebi pieces and pour hot tea over them. Adjust sweetness if needed.