Jalebi Recipe By Tasty

Steps:

• Make the spiced sugar syrup: In a medium saucepan, stir together the sugar and water over medium heat until the sugar is dissolved and the mixture comes to a low simmer. Reduce the heat to medium-low and continue cooking for 8-10 minutes, until the syrup starts to thicken slightly. (To test if the syrup has the right consistency, dip a spoon into the syrup and, after letting it cool slightly, place a droplet of the syrup between your thumb and forefinger. Pull your fingers apart very slightly; if the syrup is ready, there should be a single strand that stretches between the fingers. If not, continue cooking, checking every minute or 2, until the syrup is ready.)
• Once the syrup reaches the right consistency, stir in the saffron threads, McCormick® cardamom, and lemon juice, then remove the pot from heat and cover to keep warm until ready to use. The syrup should be very warm when using; if it cools down and over-thickens, sprinkle in a small amount of water and heat over low heat until warmed again.
• Make the batter: In a large bowl, whisk together flour, corn flour, baking soda, and McCormick® turmeric. Add the yogurt, water, and lemon juice, and whisk in one direction for 4 minutes, until very smooth with a texture close to pancake batter - thick but pourable. Add more water or flour, 1 tablespoon at a time, as needed to reach the desired consistency.
• Heat the vegetable oil and ghee together in a medium heavy-bottom pot over medium-high heat until the temperature reaches 350-360°F(180°C). The oil level should be 2½-3 inches deep; add more vegetable oil if needed.
• Set a wire rack over paper towels.
• When ready to fry, test the oil temperature by transferring 2 tablespoons of batter to a squeeze bottle and squeezing into the hot oil in a spiral pattern. The batter should start bubbling and rise to the surface immediately, without browning. If the jalebi appears thin and stringy, the batter is too thin. If it browns immediately, the oil is too hot. The batter should puff slightly and brown over the course of 1-2 minutes. Adjust the oil temperature and batter as needed, then transfer the rest of the batter to the squeeze bottle.
• Make the jalebi: Working in batches to avoid overcrowding the pan, squeeze 3 to 4 tablespoons of the batter at a time into the hot oil in spiral shapes, starting from the center and going outward to 3-4 inches in diameter. Cook for 45-60 seconds per side, or until golden brown and crispy on the outside and cooked through and soft on the inside. Gently remove the jalebi from the hot oil with a slotted spoon, letting the excess oil drip off, then immediately dunk in the warm sugar syrup. Let soak for 1 minute on each side, then transfer to the wire rack and let rest for 2 minutes, or until ready to serve.
• Serve the jalebi warm.
• Enjoy!

Steps:

• First, make the syrup. Put the sugar and 100ml water in a pan set over a medium heat. When the sugar has dissolved, add the saffron and bring to the boil. Continue to boil for 5-6 mins until thickened and syrupy - the consistency should be like honey. Remove from the heat and add the cardamom and lemon juice - the lemon juice prevents the sugar crystallising. Set aside.
• For the batter, put all the ingredients except the baking powder and bicarb, in a large bowl. Slowly add 150ml water and whisk for a few minutes until smooth, then add the baking powder and bicarb and stir well - it should be as thick as pancake batter. Pour into a squeeze bottle with a narrow tip, or spoon into a piping bag and snip off the tip so you have a small opening. Pour the oil into a large heavy-bottomed saucepan until it's no more than two-thirds full and heat to 170-180C, or until a drop of the batter sizzles when added.
• Carefully squeeze or pipe swirls of the batter directly into the hot oil - do this in batches (you should be able to fry four or five at once). Fry for 1-2 mins on each side until golden. Remove the jalebi with a slotted spoon to a plate lined with kitchen paper to drain, then, while still warm, dip in the syrup using tongs or a fork, turning to coat. Sprinkle over the flaked almonds or chopped pistachios. Serve straightaway or leave to cool.