Jalebi Recipe

Ingredients:

Batter:
1/2 cup All Purpose flour
1 teaspoon rice flour
1/2 teaspoon yeast
1/2 teaspoon oil
1/2 teaspoon sugar
About 1/3 cup of lukewarm water (as needed)
Syrup:
1 cup sugar
1/2 cup water
Pinch of cardamom powder
Few strands of saffron
1 teaspoon of lemon juice

Oil to fry

Method:

Batter:1.Dissolve the yeast in warm water and let it sit for about five minutes. Mix the flour, besan (gram flour), oil, and sugar together.
Add the yeast solution and mix well, making sure that there are no lumps and the batter is smooth.
2.Set aside for about 2 hours to ferment.

Syrup:Boil the sugar and water together. Add the lemon juice and saffron and close the heat.

Making Jalebis:
1.Heat the oil in a flat frying pan about 1 1/2″ deep. To check if the oil is ready, put ont drop of batter in the oil, the batter should sizzle and come up without changing in color right away.
2.Fill the Jalebi batter into a piping bag with a number 3 nozzle. You can also use an empty bottle (i.e. empty ketchup or mustard bottle).
Squeeze the Jalebi batter out in the hot oil in a pretzel shape to about 2 inches in diameter.
3.Deep fry them until they are golden and crisp all over but not brown.
4.Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
5.Leave for at least 4-5 minutes so that they soak the syrup.
6.Take the jalebi out of syrup and serve hot.