The mere mention of Jalebi can make your mouth water. The combination of crispy Jalebi, made from flour or urad dal, dipped in sugar syrup and served hot, is truly irresistible. But if you're craving Jalebi while observing a Sawan fast, what can you do? Here’s a recipe to make quick vrat-friendly Jalebi using potatoes you have at home.

Ingredients for Aloo Jalebi

•    4 medium-sized potatoes (boiled and mashed)
•    1/4 cup arrowroot flour (ararot atta) or water chestnut flour (kuttu ka atta)
•    1/4 cup water
•    1/2 teaspoon cardamom powder
•    Ghee for frying
•    1 cup sugar
•    1/2 cup water
•    A few strands of saffron
•    1/2 teaspoon cardamom powder
•    1 teaspoon of lemon juice

Follow these instructions

Step 1- Mix sugar and water in a pan and heat until the sugar fully dissolves. 

Step 2- Stir in the saffron threads and cardamom powder. 

Step 3- Allow the syrup to boil for a few minutes until it reaches a string consistency. 

Step 4- Add lemon juice to prevent crystallization and set the syrup aside.

Step 5- Next, place the mashed potatoes in a mixing bowl. Gradually add arrowroot flour or water chestnut flour (kuttu ka atta) and cardamom powder, mixing thoroughly. 

Step 6- The batter should have the consistency of traditional Jalebi batter. Add water gradually to achieve the right consistency, ensuring it is neither too thick nor too thin.

Step 7- Heat ghee in a wide pan or kadhai over medium heat. Fill a piping bag or squeeze bottle with the potato batter.

Step 8- Once the ghee is hot, pipe the batter into the ghee in a spiral shape.

Step 9- Fry the jalebis until they are golden brown and crisp on both sides, then remove them from the ghee and immediately dip them in hot sugar syrup.

Step 10- Allow them to soak in the syrup for a few minutes to absorb it. Remove the jalebis from the syrup and place them on a plate.

Step 11- For garnish, add saffron threads or chopped nuts. 

Serve hot and enjoy your crispy, sweet, and delicious Aloo Jalebis.