Jalebi

  

Ingredients

1 Cup Maida  

2 tbsp Corn flour

1 pinch of Turmeric/yellow food colouring  

1/2  Cup Curd

1/2  tsp Baking soda 

1 tsp Lemon juice

Oil/Ghee for frying  

1/2  Cup Water

For Sugar Syrup

1 Cup Sugar 

1/2  Cup Water

1 pinch of Saffron 

1/2  tsp Cardamom powder

1 tsp Lemon juice

 

Preparations

The first step is to get the sugar syrup ready. In a saucepan, add the sugar and water just enough so that the sugar is covered. Put it on medium flame, and allow it to boil, until the sugar syrup forms a 1-string consistency. Once the required consistency is achieved, add the lemon juice, cardamom powder and saffron and allow it to cool.

 

To make the batter for jalebi, take a mixing bowl, add the maida, corn flour, and turmeric and mix well. Now add the curd and gently mix to get a lump-free smooth batter. For better results whisk the batter to make the batter nice and airy.

 

Heat some oil/ghee for frying the jalebis and complete the final preparations in the meantime. Add the lemon juice, and baking soda and mix quickly. Now transfer the contents into a whipping bag or a used plastic milk bag, or even in the bottle will do (poke a hole in the cap of the bottle.). Just before frying the jalebis, if you are using a milk bag cut a very small cut at the edge of the packet.

 

Now very gently pour the batter into the hot oil or ghee, try making concentric circles of the batter as you fry them. Once they are crispy fried on both sides, remove from the oil and immediately dunk into the sugar syrup that was prepared earlier.

 

Dip it for no longer than a minute and remove and relish it while it is hot and crispy.

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