Jalebi

Method

Mix flour, yoghurt, baking powder, salt and turmeric into a smooth, thin batter similar to pancake consistency, then rest for 30 minutes. Heat sugar and water together, add crushed cardamom and saffron, and simmer until a one-string consistency syrup forms, then finish with lemon juice. Heat oil in a deep pan until a strand of batter sizzles immediately upon contact. Fill a piping bag fitted with a fine nozzle with the batter, then carefully squeeze it into the hot oil in circular spiral patterns, frying until golden on both sides. Immediately transfer the fried spirals into the warm syrup using a slotted spoon, ensuring they are fully coated. Let them soak for 2-3 minutes before serving at room temperature or slightly warm.