Jalebi is a popular sweet dish in the Indian subcontinent. It is made by deep-frying a wheat flour (maida) batter in circular shapes, which are then soaked in sugar syrup. The sweets are often bright orange or yellow in color and can be served warm or cold. They have a crunchy exterior, a chewy interior, and a sugary, syrupy taste that makes them a favorite during festivals and special occasions.
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In a bowl, mix together the maida, baking powder, curd, and water to create a Semi-thick batter. Rest it for about 8-10 hours or overnight for it to ferment.
For the sugar syrup, mix sugar and water in a deep pan, add saffron strands and cardamom powder and bring it to a boil. The syrup should be of one string consistency.
Heat ghee in a flat, non-stick pan. Pour the batter in a piping bag or a cloth with a small hole cut at the end.
Squeeze the batter in hot oil forming a pretzel shape. Fry until it becomes crispy on both sides.
Take out jalebi from oil and immerse in the sugar syrup for 2 minutes. Ensure that the jalebi is coated well with the syrup.
Take out the jalebi from the syrup and place it on a tray. Let it cool and serve.