DESCRIPTION:

Celebrate the spirit of Diwali with this traditional Jalebi recipe: crispy, golden swirls dipped in aromatic saffron syrup that melt in your mouth with every bite. Whether you’re marking the festival with family or sharing sweet treats with friends, Jalebi brings that unmistakable festive joy to the table. Find all the ingredients you need to make this delicious delight at your local Shoprite and bring home the taste of celebration.

METHOD:

1. Prepare the Syrup 
   Lightly toast the saffron in a dry pan until fragrant. In a separate pot, combine the sugar and water. Simmer over low heat until the sugar dissolves, then continue to cook until it reaches a one-thread consistency — it should have reduced by about half. 
   Stir in the food colouring, elachie, saffron, and lemon juice. 
   Tip: To test one-thread consistency, cool a drop of syrup slightly, then press it between your thumb and forefinger. If it forms a single thread when pulled apart, it’s ready. 
   If the syrup becomes too thick, add a little warm water to thin it out.

2. Make the Batter 
   In a mixing bowl, combine the flour, bicarbonate of soda, and cornflour. Make a well in the centre and add the yoghurt. Gradually add water while whisking until a smooth, thick but free-flowing batter forms. Whisk for 2–3 minutes. 
   Note: Don’t add all the water at once. You may need slightly less than ¼ cup. If the batter becomes too thin, stir in a tablespoon or two of flour to adjust.

3. Fry the Jalebi 
   Heat oil or ghee over low heat in a wide, flat pan — this makes shaping easier. Spoon the batter into a piping bag or squeeze bottle. 
   Pipe the batter into the oil in a circular motion to form spirals. Fry 3–4 at a time, depending on your pan size. Cook each side for about 1 minute, ensuring the inside cooks through.

4. Soak and Serve 
   Once fried, place the Jalebi briefly on a cooling rack to drain, then dip them into the warm syrup. Remove and place back on the rack to drain excess syrup. 
   Serve warm or allow to cool completely before storing.

Notes/Tips

• For a tangier flavour, ferment the batter for 12 hours or overnight. If you’re in a hurry, add a splash of lemon juice instead.
• The lemon juice in the syrup helps prevent crystallisation.
• Jalebi is best enjoyed fresh on the same day, but you can store it in an airtight container for up to 5 days. If the batter has been fermented, refrigerate it.