Jalebi

Jalebis

Ingredients :

Maida / All purpose flour – 1 cup

Corn flour – 2 tblsp

Thick curds – 3/4 cup (approx.)

Cooking soda – pinch

Ghee – 2 tblsp

Food colour (yellow preferably) – pinch

Ghee – for deep frying

For sugar syrup :

Sugar – 1 cup

Water – 1 cup

Lemon juice – 1 tsp

Food colour (yellow) pinch

Elaichi powder – Optional

Method :

Take a bowl and mix maida, corn flour, cooking soda, ghee and yellow food colour.  Add curds and make a thick batter by adding some more water. Consistency here should be like vada batter. Keep it in a warm place overnight for fermentation. Next day mix well with a ladle. It should be sticky thick batter of dropping consistency.

In a pan add sugar with water, food colour and boil this mixture until one string consistency (approx. 15 mins in medium high flame). Then add lemon juice, elaichi and boil in lowest heat possible.

In a flat bottomed pan heat ghee. Level of ghee should be very low just to cover the jalebis. Take a cloth with smallest hole in the middle or a durable Ziploc bag with hole in the middle. I have used the tomato ketchup bottle used in restaurants here (shown in pic below) since it’s easy to handle JJ

Fill in the batter and draw circles in medium heat. Ghee should never fume. Also it should be enough to fry the jalebis porous and crisp. So adjust the heat accordingly. Make 3-4 circles per piece and end the circle by overlapping the tip when you end, otherwise the shape won’t be good.

Fry on both sides till crisp and drain it and add it to the hot sugar syrup immediately. Let it be dunk in the syrup for atleast 2 mins. Drain of the jalebis from the syrup and arrange it as needed.

Crispy and yummy jalebis are ready to be served J J