Golden and Crispy Homemade Jalebis: A Sweet Delight Cooked with Purti Vanaspati Oil

Experience the joy of making "Golden and Crispy Homemade Jalebis" – a beloved Indian sweet treat. Cooked to perfection in Purti Vanaspati oil, these saffron-infused jalebis are a delightful indulgence, perfect for any occasion. Ingredients: - 1 cup all-purpose flour (maida) - 1/2 cup yogurt - 1/4 teaspoon baking soda - 1/4 teaspoon turmeric powder (for color) - 1 cup sugar - 1/2 cup water - A few saffron strands - Purti Vanaspati oil for deep frying   Instructions:   Prepare Batter: - In a mixing bowl, combine all-purpose flour, yogurt, baking soda, and turmeric powder. - Add a little water at a time and mix until you get a smooth, thick, and lump-free batter. - Allow the batter to rest for 30 minutes to ferment.   Sugar Syrup: - In a saucepan, mix sugar and water, and heat it on low-medium flame. - Stir until the sugar dissolves completely. - Add saffron strands for flavor and color. Simmer until you achieve a sticky, one-string consistency. Keep it warm.   Frying Jalebi: - Heat Purti Vanaspati oil in a deep pan on medium heat. - Pour the batter into a squeeze bottle or a ziplock bag with a small hole in one corner. - Carefully pipe the batter into the hot oil, forming a spiral or pretzel shape. - Fry until they turn golden brown and crispy. Ensure even cooking on both sides.   Soaking Jalebi: - Remove the fried jalebis from the oil and drain any excess oil. - Immediately dip them into the warm sugar syrup. - Allow them to soak for 1-2 minutes, turning them gently to ensure they absorb the syrup.   Serving: - Serve the jalebis warm. They are best enjoyed fresh and crispy. - Optionally, garnish with chopped pistachios or almonds for added flavor and presentation. - Enjoy your homemade jalebis cooked with Purti Vanaspati oil, a delightful Indian sweet treat!   Note: Be cautious while working with hot oil, and ensure proper ventilation when deep frying. Always follow safety precautions.