Make bright, crisp jalebi at home with a quick yoghurt batter, then soak the fried spirals in a fragrant cardamom and saffron syrup.
Ingredients for batter:
Add everything into a bowl and make a thick batter.
Set the batter aside and let it rest for 15-30 minutes.
For the syrup:
Boil the sugar and water together on medium heat.
Once the sugar syrup comes to the boil, simmer for about 5 minutes.
It takes a total of about 12-15 minutes to get the sugar syrup done.
Add the lemon juice, cardamom powder, saffron and turn off the heat.
It is very important that you prepare single thread syrup for best results.
With the help of your thumb and point finger, take sugar syrup (make sure it is not too hot) on tip of your point finger, and rub between thumb and point finger tip.
When you pull it apart, you should see one thread.
Making the jalebis:
Put one drop of batter in the oil, the batter should sizzle and come up without changing in color right away.
Fill the jalebi batter into a squeeze bottle or piping bag.
You can also use an empty bottle (empty ketchup or mustard bottle).
Squeeze the jalebi batter out in the medium hot oil in a pretzel shape.
Fry the jalebis until the oil around it bubbles less.
Let jalebi soak in the warm syrup for a few seconds and take it out.