Jalebi

Jalebi is a fried sweet dipped in sugar. It can be made thin and crispy or thick and juicy. Jalebis taste best when served hot.

Ingredients
For the Jalebi Batter
Besan	1 tbsp
Maida	1 Cup
Fresh yeast, crumbled	1/2 tbsp
Melted Ghee	1 tbsp
Sugar	1 tbsp
Lemon Yellow Food Colouring	2-3 Drops
For the Sugar Syrup
Sugar	2 Cups
Saffron (kesar) Strands	1 tbsp
Sugar	1 tbsp
lemon juice	1/4 tbsp
Other Ingredients
Ghee	For Deep Frying

 

Method:

For the Jalebi batter

1. Sieve the Maida and Besan together.
2. Dissolve the yeast in 1 tablespoon of water.
3. Mix the flour mixture, yeast solution, ghee, sugar and lemon yellow food colouring with 2/3 cup of water to make a thick batter, making sure that no lumps remain.
4. Keep aside for 10 minutes till the yeast ferments.

For the sugar syrup

1. Dissolve the sugar in 1 cup of water and simmer for 5 minutes till the syrup is of 1 string consistency.
2. Add the kesar and lemon juice and mix.
3. Remove from the fire and keep aside.

How to proceed

1. Heat the ghee in a broad saucepan (the ghee should be approximately 25 mm. (1″) deep).
2. Fill the jalebi batter into a piping bag with a single hole nozzle or a thick cloth with a small hole in the centre which is finished with button-hole stitch.
3. Press out round whirls of the batter into the hot ghee working closely from outside to the centre of the whirl.
4. Deep fry the jalebis till golden brown and transfer into the warm sugar syrup.
5. Drain immediately and serve hot.

Tips

1. Do not allow the jalebi batter to overferment.
2. Fry the jalebis immediately once the batter has rested for 10 minutes.