Are you tired of trying to make the perfect jalebi at home but failing every time? Don't worry, we have the secret to unlock your jalebi-making skills!

The key to making perfect homemade jalebi lies in the batter. It should be thick and smooth, with the right balance of sweetness and tanginess.

Use a mix of all-purpose flour and semolina for the batter. This will give your jalebis a crispy texture and prevent them from becoming too soggy.

The secret ingredient for the perfect jalebi is a pinch of saffron. It not only adds a beautiful golden color but also enhances the flavor.

Make sure to let the batter rest for at least 30 minutes before making the jalebis. This will allow the flavors to develop and result in a tastier end product.

The consistency of the batter is crucial. It should be thick enough to coat the back of a spoon but still be pourable. Adjust the amount of water accordingly.

Use a squeeze bottle or a piping bag to make the jalebis. This will give you more control over the shape and size of the jalebis.

Fry the jalebis in medium-hot oil. If the oil is too hot, the jalebis will brown quickly on the outside but remain uncooked on the inside.

Once the jalebis are fried, soak them in warm sugar syrup for at least 5 minutes. This will ensure that they are evenly coated and have a soft texture.

Serve your homemade jalebis hot with a sprinkle of chopped nuts or a dollop of rabri for a delicious and authentic Indian dessert experience. Enjoy!