As India gears up to celebrate its Independence Day on August 15, traditional sweets play a central role in the festivities. One such beloved treat is jalebi—crispy, golden, and drenched in sweet syrup. Making jalebi at home can be a delightful experience that adds a personal touch to the celebration. Here's a recipe for homemade crispy jalebi to impress your family and friends.

Ingredients
For the Jalebi Batter:

1 cup all-purpose flour (maida)
2 tablespoons rice flour
1/2 cup plain yogurt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon turmeric powder (for color, optional)
1/2 cup water (adjust as needed)
1 tablespoon sugar (for batter fermentation)
For the Sugar Syrup:

1 1/2 cups sugar
1 cup water
1/4 teaspoon cardamom powder
A few saffron strands (optional)
1/2 teaspoon lemon juice (to prevent crystallization)

For Frying:
Ghee or oil 

Instructions

1. Prepare the Sugar Syrup:
In a saucepan, combine sugar and water. Heat the mixture.
Bring the syrup to a boil and let it simmer for about 5-7 minutes until it reaches a one-string consistency.
Add cardamom powder, saffron strands, and lemon juice. Mix well and set aside to keep warm.

2. Prepare the Jalebi Batter:
In a mixing bowl, combine the all-purpose flour, rice flour, yogurt, baking powder, baking soda, and turmeric powder.
To create a smooth batter, gradually add water to the mixture while whisking constantly. The batter should be thick enough to hold its shape but not too runny.
Cover the bowl and let the batter ferment in a warm place for 6-8 hours or overnight. This will help develop the tangy flavor and bubbly texture.

3. Fry the Jalebi:
To test if the oil is ready, drop a small amount of batter into the oil; it should rise to the surface quickly.
Transfer the batter to a piping bag or squeeze bottle with a small nozzle.
Pipe the batter into the hot oil in circular or spiral shapes, forming the classic jalebi pattern. Fry until the jalebis are golden and crispy, about 1-2 minutes per side.
Remove the jalebis from the oil and immediately immerse them in the warm sugar syrup for about 30 seconds. This allows them to soak up the syrup while remaining crispy.

4. Serve and Enjoy:
Remove the jalebis from the syrup and place them on a wire rack to drain excess syrup.
Serve the crispy jalebis warm or at room temperature.
Tips for Perfect Jalebi
Ensure the batter is smooth and free of lumps for even frying.
The oil should be hot but not smoking; too hot oil can burn the jalebis before they cook through.
Keep the sugar syrup warm to prevent the jalebis from becoming soggy.