Jalebi is one of the favourite Indian sweets that thrives in its spiral shape, has a radiant orange colour, and an irresistible crunch coupled with a sweet syrupy rupture. Prepared from a plain batter of fermented flour and yoghurt, the process is initiated by pouring the batter into hot oil in a round motion, creating minute, interlocked spirals. These spirals are deep-fried until golden brown and crispy, then immediately immersed in warm sugar syrup infused with saffron or cardamom, lending it a light aromatic taste. The special thing about the Jalebi is that it has a nice textural contrast: crunchy and crispy on the outside, while the inside is soft and syrupy. In each morsel, this sugary sweetness bursts in the mouth, cut just right by the slight tang of the fermented batter-hence, it's a treat difficult to avoid. Generally, jalebi is considered a dessert or sweet snack; by tradition, they are always served hot, sometimes alone, other times with a kind of thick milk called rabri. Jalebi is a mainstream feature at festivals, marriages, and celebrations throughout India. It also happens to be the favourite during festivals, including Diwali. Its widespread appeal includes variations found in different cultures across the Middle East and South Asia. Be it nibbled with a piping cup of tea or savoured as an overindulgent dessert, the Jalebi recipe remains timeless, love for simple ingredients yet complex flavours and textures.

• 1 cup maida
• 1 tbsp cornflour
• 1/4th tsp turmeric powder
• 2 tbsp curd
• 1 tsp lemon juice
• Ghee
• Saffron
• 2-3 cardamom pods
• 1 cup sugar

• Jalebi is a delightful Indian sweet known for its crispy, syrup-soaked spirals. Making perfect Jalebis at home requires attention to the recipe of Jalebi, particularly when it comes to the consistency of the batter.
• Combine sugar and water in a pot. For this process, it is best not to use cast iron pans as they tend to crystallise in the syrup rather easily.
• Whisk well to dissolve the sugar into the water. Bring to a boil over medium heat.
• Boil the syrup till it reaches a single-thread consistency. Check by taking between your thumb and forefinger a little of it, and pulling it apart, it should show one thread.
• When the syrup reaches the stage of the correct consistency, add 1 tsp of lemon juice to avoid crystallisation.
• Mix in saffron strands and crushed cardamom pods for an aromatic finish. Set the syrup aside, keeping it warm.
• In a mixing bowl, combine 1 cup of maida, 1 tbsp of cornflour (or besan for the fermented method), and ¼ tsp of turmeric powder.
• In the instant version, add 2 tbsp of curd to the dry ingredients. If you go for the fermented version, omit the curd and let the batter ferment for 12 to 24 hours until it sours slightly.
• First, add ¼ cup of water. Continue adding water in small quantities and mix well until you get a thick, smooth batter.
• Whisking the batter: It is necessary to beat the batter in a continuous, cyclic motion with the whisk for about 4 to 5 minutes.
• The batter will become smooth and take on a ribbon-like consistency. If it is too thick, sprinkle a little more water over it until the flow is free yet thick. Final touches: Mix in 1 tsp of lemon juice. Omit adding lemon juice if fermenting. Frying the Heat ghee or oil in a deep-bottomed frying pan on a medium-high flame. If using oil, add 1-2 tbsp of ghee for added flavour.
• Add a pinch of baking soda to the batter just before frying and mix very gently.
• Transfer the batter into a plastic squeezable sauce bottle or a piping bag with a sharp tip. Check the temperature of oil by dropping just a little bit of batter in the oil-if it rises immediately, browning or without; then it's ready.
• Now squeeze the batter in hot oil in a circular spiral pattern and fry over medium-high flame until crisp golden. Keep the heat low during the last minute of frying for more crispy Jalebis.
• Remove the Jalebis with the help of an oil skewer and immediately dip them into the warm sugar syrup.
• Allow them to soak for 2 to 3 minutes.
• Take care that the syrup is not hot; otherwise, it may make the Jalebi soft.
• Remove the Jalebis from the syrup, place them on a plate, and serve hot or warm. It can be enjoyed plain or with accompaniments such as milk, rabri, curd, or fafda.
• With the steps above, you can make this delicious Jalebi at home, which is crunchy outside and juicy inside, with the right amount of sweetness and flavour.