Jalebi

jalebi
Ingredients

  • 2 cups All purpose flour (maida)
  • 11/2 tbsp fine grained semolina or rice flour
  • 1/4th tsp baking powder
  • 2 tbsp curd (plain yogurt)
  • 11/4th cups warm water
  • 1/2 tsp saffron threads, slowly dry-roasted and powdered
  • 3 cups sugar
  • 22/3rd cups water
  • 1/2 tsp green cardamom seeds powder
  • 11/2 tbsp kewra water or rose water
  • Ghee or vegetable oil for frying

How to make

  • Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
  • Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
    Set aside for about 2 hours to ferment.
  • Whisk thoroughly before use.
  • Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
  • Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.
  • Deep fry them until they are golden and crisp all over but not brown.
  • Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
  • Leave for at least 4-5 minutes so that they soak the syrup.
  • Take the jalebi out of syrup and serve hot.

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