Jalebi (جلیبی) — Crispy Fried Spirals Soaked in Saffron Syrup

• 180 gall-purpose flour
• 20 gcornstarch (Helps crispness)
• 120 gplain yogurt (Full-fat preferred)
• 90 mlwater (Add up to 20 ml more only if needed for a thick ribboning batter)
• 5 ggranulated sugar (Aids fermentation)
• 2 gbaking powder (About 1/2 tsp)
• 0.5 tspturmeric powder (For a natural golden hue)
• 10 gghee (Melted)
• 700 mlvegetable oil (For deep-frying; amount may vary by pan size)
• 0.15 gsaffron threads (About a large pinch)
• 4 podgreen cardamom pods (Lightly crushed)
• 10 mllemon juice (Prevents crystallization)
• 5 mlrose water (Optional but traditional)
• 15 gpistachios (Finely sliced)

Instructions

1. 1

   Make the batter by whisking the flour and cornstarch in a bowl until evenly combined. Add yogurt, water, sugar, baking powder, turmeric, and melted ghee, then whisk for 2–3 minutes until smooth and thick enough to fall in a continuous ribbon.

2. 2

   Cover the bowl and let the batter ferment in a warm place for 8 hours at about 25–30°C. The batter should look slightly airy and smell mildly tangy, which helps create the signature light, crisp lattice.

3. 3

   Prepare the saffron syrup by combining sugar and water in a saucepan and bringing it to a boil over medium heat. Add saffron and crushed cardamom, then simmer 6–8 minutes until it reaches a light one-thread consistency (about 104–106°C).

4. 4

   Stir in lemon juice and rose water, then turn the heat to the lowest setting to keep the syrup warm. Keep the syrup at roughly 60–70°C so it stays fluid and ready to soak without overcooking.

5. 5

   Transfer the fermented batter to a piping bag fitted with a small round tip, or use a squeeze bottle with a 3–4 mm opening. Rest the filled bag for 5 minutes so bubbles rise, which helps you pipe cleaner spirals.

6. 6

   Heat the oil in a wide, heavy pan to 175°C, using enough depth for the jalebi to float freely. Test by piping a tiny drop of batter; it should rise quickly and sizzle steadily without browning instantly.

7. 7

   Pipe the batter into the oil in tight spirals about 7–8 cm wide, then add a quick cross-stroke or two to help hold the shape. Fry 2–3 jalebi at a time for 2–3 minutes per side, flipping once, until deep golden and crisp.

8. 8

   Lift the jalebi and drain for 10 seconds, then immediately submerge it in the warm saffron syrup. Soak for 45–60 seconds, turning once, so it absorbs syrup while staying crisp rather than turning soggy.

9. 9

   Remove to a rack or tray and garnish with sliced pistachios while the surface is still tacky. Repeat frying and soaking with the remaining batter, keeping oil near 170–175°C and syrup warm for consistent results.

10. 10

    Serve jalebi warm within 30–60 minutes for peak crunch and aroma. If you prefer a softer texture, let them rest 10 minutes after soaking so the syrup migrates inward.