Step 1
In a mixing bowl, combine flour, cornstarch, baking powder, and yogurt to form a smooth batter. Cover and let it ferment for 6–8 hours.
Step 2
Once fermented, stir the batter gently. If needed, add a few tablespoons of water to get a flowing consistency suitable for piping.
Step 3
Transfer the batter into a piping bag or squeeze bottle with a small nozzle for controlled spirals.
Step 4
In a separate pan, prepare the sugar syrup by boiling sugar with 1 cup of water until it reaches a one-string consistency.
Step 5
Add rose water, saffron, cardamom, and lemon juice to the syrup. Keep warm on low heat.
Step 6
Heat ghee in a wide, flat pan over medium heat. Test with a small drop of batter; it should sizzle immediately.
Step 7
Pipe spirals of batter directly into the hot ghee. Fry until golden and crispy, flipping once during cooking.
Step 8
Remove fried jalebis and immediately dip them into warm sugar syrup for 30–45 seconds.
Step 9
Ensure each jalebi is well-coated with syrup before transferring to a serving plate.
Step 10
Serve warm for best taste. Optionally, garnish with crushed pistachios or edible silver foil.
