For the Jalebi Batter:

• 1 cup all-purpose flour (maida)
• 1 tablespoon gram flour (besan)
• 1/2 cup plain yogurt
• 1/4 teaspoon baking soda
• Water (as needed to make a smooth batter)
• A pinch of saffron strands (optional, for color)
• Ghee or oil (for frying)

For the Sugar Syrup:

• 1 cup sugar
• 1/2 cup water
• 1/4 teaspoon cardamom powder
• A few strands of saffron (optional)

Instructions:

1. Prepare the Batter:

• In a mixing bowl, combine the all-purpose flour, gram flour, yogurt, and baking soda.
• Gradually add water and mix well to form a smooth, lump-free batter. The consistency should be thick enough to coat the back of a spoon.
• If using saffron strands, soak them in a tablespoon of warm water and add to the batter for a golden color. Mix well.

2. Ferment the Batter:

• Cover the batter and let it ferment for at least 6-8 hours or overnight. This step is crucial for the characteristic taste and texture of Jalebi.

3. Prepare the Sugar Syrup:

• In a saucepan, combine sugar and water to make the sugar syrup.
• Bring it to a boil and let it simmer for 5-7 minutes until it reaches a one-string consistency. Add cardamom powder and saffron strands. Keep the sugar syrup warm.

4. Fry the Jalebi:

• Heat ghee or oil in a frying pan over medium heat.
• Pour the fermented batter into a squeeze bottle or a piping bag with a small round tip.
• Squeeze the batter in a spiral or pretzel shape directly into the hot oil. Fry until the Jalebi is golden brown and crisp.
• Remove the Jalebi from the oil and immediately dip it into the warm sugar syrup. Ensure that the Jalebi is coated well with the syrup.

5. Serve:

• Allow the Jalebi to soak in the sugar syrup for a minute and then transfer it to a serving plate.
• Serve Jalebi warm, garnished with chopped nuts if desired.

Enjoy your homemade Jalebi! This sweet treat is perfect for festivals, celebrations, or any time you’re craving something sweet and delightful.