Part 5/9:
4 cups (800 grams) of sugar
4 tablespoons (60 milliliters) of honey
2 cups (475 milliliters) of water
A large pinch of saffron
2 tablespoons of rose water
2 tablespoons of lemon juice
Optional: Cardamom
Bringing together these components involves careful temperature management, ensuring a syrup that reaches the perfect “thread stage” at 230-234°F. The delicate balance of ingredients contributes to the rich flavor profile that jalebi is known for.