Jalebi

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1. 1Preparing the Batter• In a mixing bowl, combine the all-purpose flour, gram flour, semolina, baking powder, and a pinch of baking soda. • Gradually add yogurt to the dry ingredients and mix well to form a smooth and thick batter. Ensure there are no lumps in the batter. • Cover the bowl and let the batter rest for at least 4 to 5 hours, or preferably overnight. The fermentation process will enhance the flavor and texture of the jalebi.
2. 2Making the Sugar Syrup• In a saucepan, add sugar and water and place it over medium heat. • Stir the mixture until the sugar dissolves completely. • Add saffron strands soaked in warm water and cardamom powder to the sugar syrup. • Allow the syrup to simmer for 5-7 minutes until it reaches a sticky consistency. You don't need to achieve a string consistency like in some other sugar syrups. The syrup should be sticky enough to coat the jalebis.
3. 3Frying the Jalebi• Heat vegetable oil in a deep frying pan or kadhai over medium heat. Make sure there is enough oil for deep frying. • Pour the jalebi batter into a squeezable plastic bottle or a piping bag with a small round nozzle. The nozzle should have a small opening for creating thin jalebi spirals. • Once the oil is hot, carefully squeeze the batter into the hot oil to form spiral shapes. Fry a few jalebis at a time, but do not overcrowd the pan. • Fry the jalebis until they turn golden and crisp on both sides. • Using a slotted spoon, remove the fried jalebis from the oil and immediately immerse them into the warm sugar syrup. Allow them to soak for about 1 minute, ensuring they are well-coated with syrup.
4. 4Serving• Take the jalebis out of the syrup and place them on a serving dish or tray. • Optionally, you can drizzle some rose water over the jalebis for added flavor and aroma. • Serve the jalebis hot, warm, or at room temperature and enjoy this delectable sweet treat with your family and friends.