Begin preparation by mixing the maida, corn flour, baking soda, ghee and yellow food colour in a medium bowl. Add curd to the dry ingredients and blend them all together to make a thick batter by adding a little water. The consistency of the batter should be thick and not watery, similar to the vada batter.
When done, keep the batter in a warm place for 24 hours or overnight, till it is fermented (the batter will rise on fermentation). After this period, mix the batter with a ladle.
To make the sugar syrup, boil the sugar with water and cardamom powder in a small bowl on medium heat until the sugar dissolves. When the sugar becomes thick and stringy of one string consistency.Turn off the heat and keep aside.
Now to make the jalebis, preheat the oil for deep frying. Pour the batter into a disposable piping bag with a tiny hole made in the middle or into a durable ziploc bag with a hole and squeeze out the batter in small circles into the hot oil.
Make 3-4 concentric circles for each jalebi and end the circle by overlapping the tip to get the desired shape.
Deep-fry the jalebi on both sides in the hot oil (not boiling hot) till they are evenly crisp. Once done, drain them off the oil and immediately put them into the hot sugar syrup.
The Jalebis should rest in the sugar syrup for at least 2 minutes, after which they can be drained out of the excess syrup and then served.
Enjoy these crisp, sweet Homemade Jalebis as a wonderful dessert or a sweet option for your guests.
Ensure the batter is thick and firm, or else they won’t retain the shape of the jalebis. The oil for frying should be medium hot. If it is too hot, the jalebis will end up burnt.
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