Jalebi
I made a several attempts and with many tragedies, finally found the right way to do it :)
Its not so difficult as it sounds. Its actually pretty easy to make.
Preparation time: over night or 24 Hrs fermentation time + 10 mins
Cooking time: 20 mins
Servers: 30 Jalebi's
INGREDIENTS FOR JALEBI BATTER
All purpose flour (Maida) - 1cup
Corn starch - 1 tsp (Maximum upto 2 tsp)
yogurt - 1 cup
sugar - 1tsp
cardamom powder - a pinch
warm water - 1/4 cup or as required
Food colouring (Optional)
Few strings of saffron
INGREDIENTS FOR SUGAR SYRUP
water - 1cup
sugar - 1 to 1 1/4 cup
cardamom powder - a pinch
lemon juice - 1 tbsp
saffron - few strings (crushed)
OIL for frying.
DIRECTION TO MAKE THE BATTER:
- Add all the dry ingredients (flour, sugar, cardamom powder and corn starch) and mix together.
- Then add yogurt to it and mix well, to the batter slowly add warm water and keep making the lump free batter.
- Keep mixing until you get a lump free batter with a texture of dosa batter or like yogurt.
- Then keep it aside over night. For better result wait for 24 hrs to ferment properly
DIRECTION TO MAKE SUGAR SYRUP:
- To one cup of boiling water add the sugar, cardamom and saffron powder and let it mix well.
- Once the sugar is dissolved in water, bring the stove to simmer but make sure the syrup is hot.
- To avoid crystallization of the syrup add the lemon juice.
- This is easy :) Bring the Oil to heat (Make sure the stove is on medium heat) too much heat will spoil the jalebi's
- Using a ketchup bottle, or Zip lock bag, or pastry decorator swirl the jalebi batter to the heating oil.
- Then deep fry it until golden brown colour, the immediately take the jalebis out from the oil, drain the excess oil and drop them in the sugar syrup for 3 to 4 seconds.
- Then take them out and they are ready to serve :)
Jalebi's are best when they are hot :)