Crispy Jalebi

• Ferment batter for 30 minutes

Nutrition values are AI-estimated based on ingredients.

• 1 cup all-purpose flour
• 2 tablespoons corn starch
• Pinch of citric acid
• 1 teaspoon oil
• 1 teaspoon yeast
• 1-1/2 cups lukewarm water
• 1-1/2 cups sugar
• 3/4 cup water
• 4 cardamom crushed
• A few strands of saffron
• Few drops lemon juice
• Oil for frying

1. 1Combine all-purpose flour, corn starch, citric acid, and yeast in a bowl.
2. 2Add lukewarm water and whisk to form a smooth, pouring consistency batter.
3. 3Add 1 teaspoon oil to the batter and mix.
4. 4Set the batter aside in a warm place to ferment for about 30 minutes.
5. 5In a separate pot, combine sugar, water, crushed cardamom, saffron, and lemon juice for the syrup.
6. 6Bring the syrup mixture to a boil and cook for about 3.5 minutes until it reaches the desired consistency.
7. 7Transfer the fermented batter into a squeeze bottle.
8. 8Heat oil in a frying pan until moderately hot.
9. 9Squeeze the batter into the hot oil in spiral shapes to form jalebis.
10. 10Fry the jalebis until they are light golden brown on both sides, flipping as needed (approx. 1.5 minutes per batch).
11. 11Remove the fried jalebis from the oil and immediately dip them into the warm sugar syrup.
12. 12Serve the crispy jalebis.

These instructions are our analysis of the original video. Watch on YouTube →