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Recipe details are AI-generated from the video and may contain errors — for reference only.
In a mixing bowl add 1/2 cup Maida (all purpose flour), 1 tbsp corn flour, 2 tbsp curd, 2 tsp ghee, a pinch of turmeric powder, and 1/4 cup water. Whisk well until it forms a smooth, thick, bright yellow batter.
Watch out
Mix thoroughly without lumps to ensure a smooth, thick batter consistency.
Add 1/6 tsp baking soda to the batter and mix well.
Watch out
Do not use baking soda more than 1/6 tsp, otherwise it will ruin the texture and shape.
Transfer the prepared yellow batter into a squeeze bottle.
Watch out
Use a squeeze bottle to make perfect jalebis easily.
Add 2 cups sugar and 1 cup water in a pan, and boil for 7-10 minutes.
local_fire_departmentMedium-high heat for 7-10 minutesWatch out
Boil until the syrup reaches sticky consistency, otherwise thin syrup will make jalebis soggy.
Crush 4 cardamom pods in a stone mortar and pestle, add the crushed cardamom and a pinch of orange food color to the boiling syrup, mix well, and test for sticky consistency before turning off the heat.
local_fire_departmentMedium heatWatch out
Do not let the syrup reach string consistency, otherwise it will ruin the texture and taste.
Hot oil can splatter and cause burns; keep face and hands away and handle hot pans with care.
Heat oil in a pan until piping hot. Squeeze the bottle to pipe spiral jalebis into the hot oil. Turn the burner immediately to low heat and fry on both sides until crispy. Transfer hot jalebis immediately to warm sugar syrup.
local_fire_departmentHigh heat initially, then low heatWatch out
Oil should be piping hot while making jalebis
if not, jalebis will not puff up and will become too porous
Soak the hot jalebi in the warm sugar syrup for 1 minute, then transfer to a plate.
Watch out
Sugar syrup should be warm and jalebis should be hot
cold syrup will not get absorbed
Hot oil can splatter and cause burns; handle frying pans carefully.
Turn burner to high heat while making jalebis to help them puff, then turn burner to low heat and fry jalebis till crispy. Transfer to warm sugar syrup immediately.
local_fire_departmentHigh heat then low heatWatch out
Adjust burner temperature to avoid burning the jalebis.
