Jalebi (with yeast)

Batter – Add a cup of All-purpose Flour, 1/8 tsp of Cardamom Powder, a tsp of proofed Rapid Rise Yeast (in ¾ cup fo Warm Water till frothy) and 2 tsp Corn Flour/Starch in a bowl and mix thoroughly. Add a tsp of Oil, a tbsp of Yogurt and Water as needed; mix well until there are no lumps.

Take very warm water in a larger bowl and place the batter bowl inside the larger bowl. Cover the larger bowl and allow the batter to rest for 30 minutes. Mix the fermented batter well and fill the batter into a ketchup bottle.

Syrup – Cook a cup of Water, 1¼ cup of Sugar and pinch of Saffron in a heavy bottom pan for 15 minutes on medium heat. Reduce heat to a low simmer and add ¼ tsp of Cardamom Powder, a tsp of Lemon Juice; mix.

Jalebi - Squeeze out the batter into the hot oil to about 2-3 inches in diameter. Fry until the bottom side looks golden and flip once to cook the other side. Drain the Jalebi and place directly into sugar syrup. Allow jalebi to remain in the syrup for just a minute (flipping to coat both sides), shake off excess sugar syrup and place onto a plate.Continue frying remaining jalebis.

Enjoy them hot or allow them to cool and store in a container with a tight lid. They remain fresh for 4-5 days unrefrigerated.