Directions

1. To make the jalebi batter, add flour to a large bowl, with yoghurt and vinegar, and whisk the mixture to the right consistency with water as required. Add baking soda right at the end.

2. While the mixture rests for 15 minutes, in a stainless steel chef’s pan prepare your chashni by adding granulated sugar and water. Let the mixture come to a boil as the sugar dissolves

3. Once the sugar is dissolved, add a generous pinch of saffron to the chashni and stir it in. Check the consistency of the chashni by stretching it between your finger tips, it should form 1 thin string of sugar once pulled.

4. In a separate stainless steel sauteuse, heat your desi ghee for frying the jalebi. Once the ghee is hot, on medium low heat, add your jalebi batter with a squeeze bottle in spirals to form the jalebi

5. Fry the jalebi for 2-3 minutes, flipping once. Take the jalebi out once nice and crispy. Transfer the jalebi directly into the chashni that is being heated. Let the jalebi soak in there for 30-40 seconds.

6. Once the jalebi is soaked in sugar, take it out and serve it hot. Optionally garnish it with some crushed pistachio.