- 2 cups sugar
- 1.5 cups water
- 4-5 cardamom pods, lightly bruised
- A few strands of saffron
- A few drops of lemon juice
- 1 cup flour
- 1 tsp Fleischmann’s Baking Powder
- A tiny pinch each of salt and baking soda
- 1 tbsp of Fleischmann’s Cornstarch (or rice flour, preferred for extra crunch)
- ¼ cup plain yogurt
- ½ cup water
- 1 tbsp melted ghee
- Food colouring
- Mazola Corn Oil
- 2 tbsp of Ghee
- Combine the sheera ingredients in a saucepan, bring to a boil and simmer till the sugar is dissolved and the syrup falls with the consistency of oil (not water).
- Let cool to a slightly warm temp before making the jalebi (hot syrup= soggy jalebi)
- Whisk together all the ingredients to make a smooth pourable batter and transfer to a squeeze bottle (i trimmed the tip of mine) or a Ziploc bag or piping bag.
- When the oil + ghee get that beautiful shimmer and it’s hot then start piping your jalebi into the oil, fry for 1.5-2 minutes on each side. The jalebi will feel crispy and airy.
- Immediately dunk it in the syrup for 8-10 seconds and remove, if you leave it too long then it will become soggy.
Detailed recipe with more tips and tricks at flourandspiceblog.com