Jalebi

Take a deep vessel and add 100 grams sour curd and 80 ml water.

Churn the curd and water until it resembles buttermilk.

Add 500 grams refined flour and mix thoroughly with the buttermilk.

Gradually add 325-350 ml water in two batches and mix well to avoid lumps.

Whisk the batter with your hands until it reaches a flowing consistency.

Level the batter surface with wet hands and cover the vessel with a lid.

Let the batter ferment for 12-15 hours in a cool place or 8-9 hours if it’s warm.

Check the batter for rise and sour smell to confirm fermentation.

Mix the fermented batter again and adjust consistency by adding 1 tbsp water at a time.

Whisk thoroughly to incorporate air and achieve smooth, flowy batter.

Transfer the batter into a piping bag placed in a tall glass or jar and tie the bag.

Ensure batter consistency is not too thick or thin; it should be flowy with some viscosity.

Prepare the sugar syrup before frying the Jalebis.

Add 1 kg sugar and 450 ml water to a pan and heat until the sugar melts.

Add saffron strands, food colour (optional), and 1/2 tsp lemon juice.

Cook the syrup until it reaches 1-strand consistency (test between fingers).

Turn off the stove once syrup is ready.

Fry the Jalebis in hot oil using the batter and immediately dip them in hot sugar syrup after frying.