Jalebi

Jalebi

Maida/ self raising flr. 300 gm       baking pdr 1 tsp           yoghurt 250gm      oil for frying

Sugar 250gm    saffron 5gm     cardamom pdr 1tsp    rose water 30ml

Method

Make a batter with flr., baking pdr. & yoghurt. Keep aside for overnight or 24 hours to ferment.

To make sugar syrup- mix sugar & rose water & boil to get one thread consistency. To check for this, dip tip of your finger & thumb together in syrup & gently tease apart. If one thread is formed between your finger & thumb, the syrup is done. Turn off, add saffron & cardamom & stir.

Heat oil in a deep wok. Keep flame on medium to ensure the jalebis are well cooked. Pour batter into a muslin cloth & squeeze batter into the oil into random figure of 8. squeeze out several at a time. Fry till light gold, remove & dip in syrup. Allow to soak for 2-3 minutes & remove. Serve hot.

Ps- in case you don’t have muslin cloth with a hole, take any thick plastic sheet, roll it into a cone shape, hold it tight, put batter & squeeze out shape. Or those who get milk in plastic pouches, can wash it well & use it, by making a small hole in one end or in any thick plastic bag,