Make Perfect Shape Crispy Jalebi at Home

Easy Jalebi recipe, Indian Sweet recipe, Diwali sweet recipe, perfect Jalebi recipe, instant Jalebi recipe , crispy Jalebi recipe, easy method of making Jalebi. Jalebi recipe without yeast.
Ingredients 1- cup Maida 2- cup sugar 1/4- cup urad dal powder 3 -tsp curd 2- tsp milk 4- tsp oil Orange food colour Half lemon Oil for frying
Sure, here is a recipe for making Jalebi at home:
Ingredients:
1 cup all-purpose flour
4 tablespoons cornflower
1/4 teaspoon baking soda
1/4 teaspoon turmeric powder (optional)
1/4 cup hung curd
1/2 cup water, or more as needed
Vegetable oil, for deep frying
Sugar syrup
1 cup sugar
1 cup water
1/2 teaspoon cardamom powder
Instructions:
In a bowl, combine the flour, corn flour, baking soda, and turmeric powder.
Add the hung curd and water, and whisk until smooth. The batter should be thick but have a flowing consistency. If it is too thick, add a little more water.
Cover the batter and let it ferment for at least 8 hours, or overnight.
To make the sugar syrup, combine the sugar and water in a saucepan over medium heat. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, or until the syrup reaches a one-string consistency. Remove from the heat and stir in the cardamom powder.
Heat the oil in a deep frying pan over medium heat.
Once the oil is hot, use a Jalebi batter dispenser or a muslin cloth with a small hole in the centre to pipe the batter into the hot oil. Make concentric circles, starting from the inside out.
Fry the Jalebis for 2-3 minutes per side, or until they are golden brown and crispy.
Remove the Jalebis from the oil and drain on paper towels.
Immediately dip the Jalebis in the sugar syrup. Let them soak for a few minutes, then remove and enjoy.
Tips: For a richer flavour, you can add a few drops of saffron or rose water to the batter.
If you don't have a Jalebi batter dispenser, you can use a squeeze bottle or a piping bag with a small tip.
Be careful not to overcrowd the pan when frying the Jalebis. This will lower the temperature of the oil and make the Jalebis soggy.
Serve the Jalebis warm or at room temperature. They will keep for a few days in an airtight container.