Jalebi

For the batter:

• 1 cup all-purpose flour
• 1 tablespoon gram flour (besan)
• 1 tablespoon yogurt
• 1/4 teaspoon baking soda
• 1/2 teaspoon lemon juice
• 1/2 to 3/4 cup water
• Oil for deep frying

For the sugar syrup:

• 1 cup sugar
• 1/2 cup water
• A pinch of saffron strands
• 1/4 teaspoon cardamom powder

1. In a mixing bowl, combine all-purpose flour, gram flour, yogurt, baking soda, and lemon juice. Mix well.
2. Add water gradually to make a smooth batter, without any lumps. The batter should be of pouring consistency, similar to pancake batter.
3. Cover the batter and let it rest for 10-12 hours or overnight at room temperature. This will allow it to ferment.
4. In a heavy-bottomed pan, prepare the sugar syrup by mixing sugar, water, saffron strands, and cardamom powder. Cook over medium heat until the sugar dissolves completely and forms a syrup. Keep the syrup warm on low heat.
5. Heat oil in a deep frying pan on medium heat.
6. Fill the jalebi batter into a squeeze bottle or piping bag with a small nozzle. Squeeze the batter in a circular motion, starting from the center and going outward, to form spiral shapes. The size of the spiral can vary as per your preference.
7. Fry the jalebis until they turn golden brown in color on both sides. Remove them from the oil and immediately soak them in the warm sugar syrup for 2-3 minutes.
8. Using a slotted spoon, remove the jalebis from the syrup and place them on a wire rack to drain the excess syrup.
9. Serve the warm and crispy jalebis as a dessert or snack. Enjoy your homemade jalebis!