firstly, take 1 cup sugar in a pan and add ¼ cup water.
keep stirring on low flame, so that the sugar dissolves.
boil the sugar syrup and add saffron.
cook till you get one string consistency in the sugar syrup.
once one string consistency is attained, switch off the flame and add ½ tsp lemon juice and cardamom powder. lemon helps to avoid crystallizing sugar syrup and keeps your jalebis crispy.
firstly, in a mixing bowl, take ½ cup all purpose flour or maida, 1 tsp corn flour, 1 tsp curd and 1/8th tsp of food colour.
mix all the above ingredients with a spoon.
then add half tsp vinegar and 5 – 6 tsp water. the amount of water to be added slowly and as required.
whisk well in round circular directions for 5 minutes. this adds volume to the batter and makes it even and smooth.
now add ¼ tsp of baking soda and give a gentle mix.
now pour this batter in the tomato ketchup bottles carefully.
firstly, heat oil in a pan and add 1 tbsp of ghee. ghee gives a better flavour. make sure your pan is not too shallow and should be approximately 1 inch deep for frying jalebis.
now squeeze the bottle and make round spirals with the batter.
furthermore, when one side is partly cooked, turn over and fry the other side.
also fry till the jalebis are a light golden. remove with a tongs and shake to drain the extra oil.
then immediately drop the fried jalebis in the warm sugar syrup.
dip and turn over so that both sides are coated with the syrup.
remove and shake lightly and place them in a plate.
finally, serve jalebi recipe hot, warm or at room temperature. store the leftovers jalebi in an airtight container and refrigerated.