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Crispy Jalebi Recipe
For Syrup
Boil the sugar and water together. Add the lemon juice, cardamom and saffron to it. Boil the syrup for 2-3 minutes syrup it is about sticky to fingers but has not formed a thread.
For Jalebi
Heat the oil in a flat frying pan about one inch deep. To test the appropriate temperature, put one drop of batter in the oil. If it sizzles and rise into a ball without changing color right away, you are good to go.
Fill the Jalebi batter into a piping bag with a #3 nozzle. Squeeze the Jalebi batter out in a circular motion about three inches in diameter. Fry the jalebis until light golden brown on both sides. Take them out and dip them into the warm syrup after waiting for a minute or so. Soak the jalebis for about half a minute, take them out. Serve hot
Servings: 8
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