Recipe

1. Prepare Kheeru (Batter):

   • Mix the flour with yogurt (or sour cream) and add enough water to make a smooth batter.
   • Allow the mixture to ferment in a warm place for 12-14 hours.

2. Make Sugar Syrup:

   • Combine jaggery (or sugar) and water in a pan.
   • Cook until it reaches a one-string consistency.
   • Add saffron and optional food coloring if desired.

3. Fry the Jalebi:

   • Heat ghee or oil in a pan.
   • Use a piping bag or a ketchup bottle to squeeze out the batter in circular shapes.
   • Fry until golden and crisp, about 15-20 minutes.
   • Remove and dip immediately in the warm sugar syrup for a few seconds.

4. Serve:

   • Allow excess syrup to drain and serve hot.

Tips:

• Ensure the batter is well-whipped to achieve a smooth texture.
• Frying temperature is crucial; too hot can burn the jalebi, while too low will make them soggy.
• Let the syrup cool slightly before dipping the fried jalebis to prevent them from becoming too soft.

Enjoy your homemade jalebi! If you have any specific questions or need more details, feel free to ask!