Directions
Make the Mix first:
- In a large bowl mix flour, chickpea flour, baking powder and baking soda.
- Add yogurt, cardamom powder and mix.
- Add water to form a flowing consistency batter. Use as much water as needed to make sure the batter is not too thick or thin.
- Let the batter sit for 10-12 hours to ferment.
Whisk the batter a little and add a little water if it looks too thick.
Add sugar and water in a pan and mix. Get it heated until it boils.
Add cardamom powder, saffron and lemon juice.
Let it simmer till syrup becomes sticky and form a one string consistency. Keep the syrup warm as we move forward.
Transfer the jalebi batter into a squeeze bottle if you have one
Heat oil and ghee in a pan.
Squeeze batter in the hot oil making spiral motion starting from inside to out. Keep at low heat while you do this. If batter disperses in the oil then it is too thin and needs more flour. Increase the heat once the shape is formed.
Fry till crispy from both sides. Remove from oil and immediately dip in the warm sugar syrup for few seconds on each side.
Remove jalebi from the sugar syrup and enjoy!