1. 1. Activate Yeast (If using Active Dry Yeast): In a small bowl, dissolve the active dry yeast in 2 tablespoons of the lukewarm water. Let it sit for 5-10 minutes until foamy. If using instant yeast, you can add it directly to the dry ingredients.

1. 1. Combine Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour (maida) and gram flour (besan) or semolina (sooji).

1. 1. Add Wet Ingredients: Add the activated yeast mixture (or instant yeast), plain yogurt (if using), soaked saffron (with its water, if using), and turmeric/food coloring (if using) to the dry ingredients.

1. 1. Form the Batter: Gradually add the remaining lukewarm water, whisking continuously to form a smooth, thick, yet pourable batter. The consistency should be similar to pancake batter or dosa batter – thick enough to hold its shape when piped but thin enough to flow easily. Aim for a lump-free batter. You might need slightly more or less water, so add it slowly.

1. 1. Beat Well: Whisk the batter vigorously for 4-5 minutes. This incorporates air and helps develop gluten, which is important for the Jalebi’s texture.

1. 1. Ferment the Batter: Cover the bowl with a lid or plastic wrap and place it in a warm spot to ferment for 8-12 hours, or even up to 18-24 hours for a more pronounced tang, depending on your room temperature. In warmer climates, fermentation will be faster. The batter should increase in volume slightly and have tiny bubbles on the surface. It will also smell slightly sour, which is perfectly normal and desired.

      • • Quick Fermentation Tip: If you’re short on time, you can reduce fermentation to 1-2 hours in a very warm place (like an oven with just the light on, or a sunny spot). The tang won’t be as developed, but it will still work. Some “instant” recipes skip long fermentation and use baking powder, but the flavor profile is different.

1. 1. Check Batter Consistency: After fermentation, gently stir the batter. If it has become too thick, add a teaspoon or two of water. If too thin, add a teaspoon of all-purpose flour. It should be a smooth, flowing consistency.

Part 2: Brewing the Aromatic Sugar Syrup (Chashni)

The syrup should be made while the Jalebis are frying or just before, as it needs to be warm when the hot Jalebis are added.

1. 1. Combine Sugar and Water: In a saucepan, combine the sugar and water.

1. 1. Dissolve Sugar: Place the saucepan over medium heat. Stir continuously until the sugar is completely dissolved.

1. 1. Boil and Thicken: Bring the syrup to a boil. Once boiling, stop stirring. Let it boil for 4-5 minutes, or until it reaches a “one-string consistency.”

      • • Testing for One-String Consistency: Dip a spoon into the syrup, let it cool slightly for a few seconds, then touch the syrup between your thumb and forefinger and gently pull them apart. A single thread (string) should form and not break immediately. If it’s too thin, boil for a bit longer. If it goes beyond one string, it will be too thick and might crystallize on the Jalebis.

1. 1. Add Flavorings and Lemon Juice: Once the desired consistency is reached, turn off the heat. Stir in the cardamom powder, saffron strands, lemon juice (this prevents the syrup from crystallizing later), and rose water (if using).

1. 1. Keep Warm: Cover the syrup and keep it warm while you fry the Jalebis. The syrup should not be boiling hot, but pleasantly warm to the touch. If it cools down too much, gently reheat it.

Part 3: The Art of Frying and Soaking Jalebis

This is where the magic happens!

1. 1. Prepare for Frying: Fill your squeeze bottle or piping bag with the fermented Jalebi batter.

1. 1. Heat Oil/Ghee: Heat the ghee or oil in your wide, heavy-bottomed pan over medium heat. The oil depth should be about 1 to 1.5 inches. The oil should not be smoking hot. To test if it’s ready, drop a tiny bit of batter into the oil. It should sizzle and float to the surface steadily, not sink or brown too quickly. Ideal temperature is around 325-350°F (160-175°C). If it’s too hot, Jalebis will brown too fast and be raw inside. If too cool, they will absorb too much oil and be greasy.

1. 1. Pipe the Jalebis: Holding the squeeze bottle or piping bag over the hot oil, squeeze the batter in continuous, overlapping circular motions to form spiral shapes. Start from the center and work outwards, or make random crisscross patterns. Don’t make them too large, especially when starting. Pipe only a few Jalebis at a time to avoid overcrowding the pan, which lowers the oil temperature.

1. 1. Fry Until Light Golden and Crisp: Fry the Jalebis on low to medium heat. They will initially sink and then float to the surface. Fry for about 1-2 minutes on one side until they are light golden and slightly crisp.

1. 1. Flip and Fry: Gently flip the Jalebis using a slotted spoon or tongs and fry the other side for another 1-2 minutes until they are evenly light golden brown and crisp on both sides. They should feel firm to the touch.

1. 1. Drain Briefly: Remove the fried Jalebis from the oil using a slotted spoon, allowing excess oil to drip back into the pan for a few seconds.

1. 1. Soak in Warm Syrup: Immediately transfer the hot, fried Jalebis into the warm sugar syrup. Ensure they are fully submerged.

1. 1. Soak and Flip: Let the Jalebis soak in the syrup for about 30 seconds to 1 minute on each side, depending on how syrupy you like them. If you prefer them crispier, soak for a shorter time. If you like them softer and juicier, soak a bit longer. They will absorb the syrup and become heavier.

1. 1. Remove and Serve: Using the slotted spoon, carefully remove the soaked Jalebis from the syrup, allowing any excess syrup to drip off. They are best served warm.

1. 1. Repeat: Continue piping, frying, and soaking the remaining batter in batches. Maintain the oil temperature and ensure the syrup stays warm.