Jalebi Recipe By Tasty

Steps:

• In a large bowl, whisk together the flour, baking powder, and baking soda.
• Add the yogurt and ¼ teaspoon of cardamom.
• Add ½ cup (120 ml) of water and the orange food coloring. The batter should have the consistency of a thick pancake batter. Add more water if needed.
• Cover and let rest in a warm place for 10-12 hours to ferment, or until small bubbles develop on top of the batter.
• Once the batter has fermented, add the sugar and ½ cup (120 ml) of water to a small saucepan. Bring to a boil over medium heat.
• Add the remaining ¼ teaspoon of cardamom, the saffron strands, and lemon juice.
• Simmer until a sticky syrup develops, about 5 minutes.
• Whisk the batter and add a tablespoon of water if the batter looks too thick. Transfer to a squeeze bottle or piping bag.
• Heat oil in a large skillet over medium-low until it reaches 350°F (180°C).
• Squeeze the batter into the hot oil, making small circular spiral shapes.
• Increase the heat to medium-high.
• Fry the dough shapes until they are crispy on both sides, about 5 minutes.
• Remove and immediately dip in the syrup mixture.
• Serve with rabri, if desired.
• Enjoy!

Steps:

• Make the spiced sugar syrup: In a medium saucepan, stir together the sugar and water over medium heat until the sugar is dissolved and the mixture comes to a low simmer. Reduce the heat to medium-low and continue cooking for 8-10 minutes, until the syrup starts to thicken slightly. (To test if the syrup has the right consistency, dip a spoon into the syrup and, after letting it cool slightly, place a droplet of the syrup between your thumb and forefinger. Pull your fingers apart very slightly; if the syrup is ready, there should be a single strand that stretches between the fingers. If not, continue cooking, checking every minute or 2, until the syrup is ready.)
• Once the syrup reaches the right consistency, stir in the saffron threads, McCormick® cardamom, and lemon juice, then remove the pot from heat and cover to keep warm until ready to use. The syrup should be very warm when using; if it cools down and over-thickens, sprinkle in a small amount of water and heat over low heat until warmed again.
• Make the batter: In a large bowl, whisk together flour, corn flour, baking soda, and McCormick® turmeric. Add the yogurt, water, and lemon juice, and whisk in one direction for 4 minutes, until very smooth with a texture close to pancake batter - thick but pourable. Add more water or flour, 1 tablespoon at a time, as needed to reach the desired consistency.
• Heat the vegetable oil and ghee together in a medium heavy-bottom pot over medium-high heat until the temperature reaches 350-360°F(180°C). The oil level should be 2½-3 inches deep; add more vegetable oil if needed.
• Set a wire rack over paper towels.
• When ready to fry, test the oil temperature by transferring 2 tablespoons of batter to a squeeze bottle and squeezing into the hot oil in a spiral pattern. The batter should start bubbling and rise to the surface immediately, without browning. If the jalebi appears thin and stringy, the batter is too thin. If it browns immediately, the oil is too hot. The batter should puff slightly and brown over the course of 1-2 minutes. Adjust the oil temperature and batter as needed, then transfer the rest of the batter to the squeeze bottle.
• Make the jalebi: Working in batches to avoid overcrowding the pan, squeeze 3 to 4 tablespoons of the batter at a time into the hot oil in spiral shapes, starting from the center and going outward to 3-4 inches in diameter. Cook for 45-60 seconds per side, or until golden brown and crispy on the outside and cooked through and soft on the inside. Gently remove the jalebi from the hot oil with a slotted spoon, letting the excess oil drip off, then immediately dunk in the warm sugar syrup. Let soak for 1 minute on each side, then transfer to the wire rack and let rest for 2 minutes, or until ready to serve.
• Serve the jalebi warm.
• Enjoy!