Ingredients
1 cup maida (all-purpose flour)
2 tbsp corn flour
A pinch of salt
¼ tsp baking soda
½ tsp baking powder
¾ cup water (adjust as needed for thick batter)
A few drops of food colour (traditionally yellow or orange)
For sugar syrup
1 cup sugar
½ cup water
½ tsp lemon juice
Optional: 2–3 crushed cardamom pods or a pinch of saffron for flavour
Method
1. Prepare the sugar syrup
In a pan, combine sugar and water.
Heat until sugar dissolves completely, then simmer for 5–6 minutes until it reaches one-string consistency.
Add lemon juice (to prevent crystallisation) and any flavouring. Keep warm.
2. Make the batter
In a bowl, mix maida, corn flour, salt, baking soda, and baking powder.
Add water gradually and whisk to form a smooth, thick, pourable batter.
Add food colour and mix well. Let it rest for 10–15 minutes.
3. Fry the jalebis
Heat oil or ghee in a flat pan over medium heat.
Fill the batter into a piping bag, squeeze bottle, or a cloth with a small hole.
Pipe spirals directly into the hot oil. Fry until golden and crisp.
4. Soak in syrup
Remove jalebis from oil and immediately dip into warm sugar syrup for 20–30 seconds.
Take them out and serve hot.
Notes / Tips
The sugar syrup must be warm, not hot or cold, when dipping.
The oil should be at medium heat — too hot will burn, too low will make them soggy.
Resting the batter briefly helps with crispness.
For extra crunch, use ghee instead of oil for frying.
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