Jalebi

Ingredients

• 1 cupall-purpose flour
• 2 tbspcornstarch
• 0.25 tspturmeric powder
• 0.5 cupplain yogurt
• 0.25 cupwarm water
• 0.5 tspactive dry yeast
• 1 pinchbaking soda
• 1.5 cupsgranulated sugar
• 1 cupwater
• 0.25 tspsaffron threads
• 0.5 tspcardamom powder
• as needed cupsvegetable oil or ghee

Instructions

1. 1
   Bloom yeast: In a small bowl, dissolve yeast in 2 tbsp of the warm water and let sit 5 min until foamy.
2. 2
   Make batter: Whisk flour, cornstarch, turmeric, and baking soda. Add yogurt, bloomed yeast, and enough warm water to form a smooth, thick ribbon batter. Cover and ferment 30 min.
3. 3
   Prepare syrup: In a saucepan combine sugar, 1 cup water, saffron, and cardamom. Simmer 5-6 min until one-thread consistency. Keep warm on the lowest flame.
4. 4
   Heat oil: Fill a heavy kadai 2-inch deep with oil/ghee and heat to 350 °F/175 °C. Reduce to medium-high while frying.
5. 5
   Pipe spirals: Transfer batter to a piping bag or tight zip bag with corner snipped. Squeeze spirals (about 3-inch wide) directly into the hot oil, turning them once they’re light golden.
6. 6
   Soak jalebis: Lift crisp jalebis with a slotted spoon, drain for 2 sec, then plunge into warm sugar syrup. Soak 15-20 sec; remove and let excess syrup drip off.
7. 7
   Serve hot or at room temperature. Repeat with remaining batter.