Jalebis

Make the batter: combine maida, besan, yogurt, turmeric, and baking soda. Add enough water (about 150 ml) to make a smooth, thick batter with a flowing consistency. Beat well to remove lumps. Rest for 10 minutes.

Make the sugar syrup: combine sugar and 300 ml water in a pan. Bring to a boil, stirring until sugar dissolves. Add saffron, cardamom powder, rose water, and lemon juice. Cook to a one-string consistency (when a drop between fingers forms a single thread). Keep warm on very low heat.

Heat oil or ghee in a wide, flat pan to 170–180°C. The oil should be at least 3 cm deep.

Fill the batter into a squeeze bottle, piping bag, or a cloth with a small hole.

Squeeze the batter in circular, spiral motions into the hot oil, making 3–4 concentric circles per jalebi. Work quickly.

Fry for 2–3 minutes until the jalebis are crisp and golden orange. Flip once during frying.

Remove with a slotted spoon and immediately dip into the warm sugar syrup. Let them soak for 1–2 minutes, turning once.

Remove from syrup and place on a plate. The jalebis should be crisp on the outside and syrup-soaked inside.

Repeat with remaining batter. Serve immediately while hot and crisp.

Delhi-style jalebis are often served with hot milk or rabri (thickened sweetened milk) as a classic breakfast combination.