In a mixing bowl, properly mix baking powder with maida (all-purpose flour) and 1 tsp corn flour.
Add ½ cup curd and mix well. While mixing break the formed lumps.
Add water to make flowing consistency of batter. The batter should not be thick or thin.
Briskly stir the batter for 5 minutes. This will make the batter smooth and creamy.
In a pan add water and sugar.
Let it boil on low flame. The sugar will melt. Keep on stirring.
While preparing sugar syrup, add strands of saffron (optional) to get kesari aroma and nice orange color.
Boil the sugar syrup till it attains single thread consistency.
In a thick flat bottom pan, heat oil or ghee for deep frying jalebi. I prefer ghee over oil as it gives a better taste to jalebi.
Pour the jalebi batter into a squeezy jalebi maker bottle or you can use a cloth with a hole to draw batter for making jalebi circles.
Here I used jalebi squeezy bottle as it is easily available in market or you can get it online.
Check oil by adding a small amount of batter in the oil. If it rises up quickly and easily, then oil is ready for frying jalebies. Keep the flame on medium setting.
For making jalebi spirals, start from the middle and make concentric circles and end in the middle. Be quick, as jalebi start spreading immediately in hot oil.
Keep the flame on medium, as if the gas is too high then jalebi will become brown speedily and will become soggy. And if the flame is low, then jalebi will soak oil.
Using tong, flip the jalebies upside down when its bottom side turns light brown.
Fry jalebi till it turn light brown.
Once frying is done, immediately transfer jalebi to the sugar syrup
Remove jalebi from sugar syrup on a plate. Garnish with nuts and serve hot with rabri.
Leftovers can be stored in Air tight container in fridge and can be enjoyed later.
Recipe by Indian Cuisine at https://www.indicuisine.com/jalebi-recipe-how-to-make-instant-jalebi-at-home/