In a mixer bowl, add cornflour ( we can substitute with rice flour), maida, baking powder, curd, a pinch of food color (we have used yellow) and water.

While mixing all ingredients, we add water in small batches to get a medium consistency batter.

Although we can make this recipe within 15 minutes of fermentation, if you feel jalebi is soft rather than crisp, ferment for an hour.

Meanwhile, make sugar syrup by adding 2 bowls of sugar and 1 bowl of water. Sugar consistency should be mild sticky.

Add a few drops of lemon juice in sugar syrup and keep aside.

In a wide pan which has 1-inch dept, pour oil and bring it to optimum temperature.

When we put a drop of batter, it should be able to float within a few seconds.

When oil is ready, transfer batter to tomato ketchup bottle and squeeze batter and make spiral shape fast before it spreads in oil.

Deep fry on both sides till it turns crisp and mildly changes its color.

Transfer them to the sugar syrup and dip for a few seconds so that it absorbs sugar syrup.

Store Instant Jalebi Recipe in an airtight container only when they turn cool or else they lose crispy texture.