Make perfectly crispy, juicy, and traditional sweet jalebis right at home using premium Agrim Maida.

Ingredients

• The Batter: 1 cup Agrim Maida; 2 tbsp Agrim Suji (for extra crispness); 1/2 cup plain yogurt (curd); 1/4 tsp baking soda; A pinch of orange food coloring (optional); Water as needed.
• The Syrup (Chasni): 1.5 cups sugar; 1 cup water; 1/2 tsp cardamom powder; 1 tsp lemon juice; A few strands of saffron.
• For Frying: Ghee or oil for deep frying.

Instructions to Cook

1. Make the Syrup: Boil the sugar and water in a wide pan until it reaches a slightly sticky, one-string consistency. Stir in the cardamom powder, saffron, and lemon juice (the lemon juice prevents the sugar from crystallizing). Keep the syrup warm on the side.
2. Prepare the Batter: In a mixing bowl, combine the Agrim Maida, Agrim Suji, baking soda, and yogurt. Gradually add water and whisk continuously to form a smooth, thick, and lump-free batter.
3. Shape the Jalebis: Transfer the batter into a piping bag, a sturdy ziplock bag with a small hole snipped at the corner, or a sauce squeeze bottle.
4. Fry: Heat ghee or oil in a wide, flat pan over medium heat. Carefully squeeze the batter into the hot oil in continuous spiral shapes. Fry until they are completely crisp and golden brown on both sides.
5. Soak: Immediately remove the hot jalebis from the oil with a slotted spoon and drop them directly into the warm sugar syrup. Let them soak for about 1-2 minutes so they absorb the juices perfectly, then remove and serve hot.