- mix together all-purpose flour, cornflour and baking soda in a bowl. Now, add ghee and food colour to the above mixture and give a mix. To make a thick batter add hung curd and water. Mix well until it is thick but has a slightly flowing consistency. Keep it aside for 8-10 hours to ferment. To make the sugar syrup, heat water in a pan over medium flame. Add sugar and mix until fully dissolved. Simmer the syrup until it attains one string consistency. Add saffron, cardamom powder and rose essence. Stir well to prepare the final sugar syrup. Now, heat oil in a pan over medium flame for deep frying. Fill the jalebi batter in a muslin cloth and pierce a small hole in the cloth. You can even use a squeezy bottle to make jalebis. Now just squeeze the muslin cloth to make concentric circles. Move from inside to outside to make perfect circles. Fry till jalebis from both the sides until they are crispy in texture and golden in colour. Soak the jalebis in sugar syrup for 3-4 minutes in warm sugar syrup. Ensure that the sugar syrup is warm and not very hot, as this will make the jalebis limp. Don't soak the jalebis for too long . Now, remove the jalebis from the syrup and place it on a tray lined with butter paper or foil. serve the jalebis hot, warm.
Jalebi
#myrecipe
#FoodismRepublicRewind
By Shaalini Shaalu
Jan, 31st
575
Servings
4 persons
Cook Time
30 minutes
Ingredients
10
- 12
Ingredients
- Maida
- Corn flour
- Curd
- Baking soda
- Oil
- Ghee
- Sugar
- Water
- Saffron
- Rose essence
- Cardamom powder
- Food colour
