Jilabi recipe

ix together all-purpose flour, cornflour, and baking soda in a bowl. Now, add ghee and food color to the above mixture. To make a thick batter add hung curd and water. Mix well until it is thick but has a slightly flowing consistency. Keep it aside for 8-10 hours to ferment. This step is important to give that unique "khatta" taste to jalebi.

To make the sugar syrup, heat water in a pan over medium flame. Add sugar and mix until fully dissolved. Simmer the syrup until it attains one string consistency. Add saffron, cardamom powder, and rose essence. Stir well.

Now, heat oil in a pan over medium flame for deep frying. Fill the jalebi batter in a muslin cloth and pierce a small hole in the cloth. Squeeze the muslin cloth to make concentric circles. Move from inside to outside to make perfect circles. Fry till jalebis are crisp and golden.

Soak the jalebis in sugar syrup for 2-3 minutes. Ensure that the sugar syrup is warm and not very hot. Now, remove it from the syrup and place it on a tray lined with butter paper or foil. Decorate with silver foil (optional) and serve the jalebis hot, warm, or at room temperature.

Serve the jalebis hot, warm, or at room temperature with creamy Rabri.