Name: Jalebi recipe by Saranya Manickam at BetterButter
Prep time: 120 min
Cook time: 101 min
Total time: 221 min
Yield: 105
Ingredients: Urad dal 1/2 cup; Sugar 1 cup; Water 1/2 cup; Red food colour a pinch; Rose essence 4 drops; Cardamon 1 small piece; Lemon juice 1 tsp; Oil / ghee for deep frying ( I used refined oil)

ABOUT Jalebi RECIPE

Most of the sweets that we think are very tough to prepare are actually very easy to make. One such sweet is Jelabi. I love jelabi for its juicy, colourful and aromatic flavour. Also it is very easy to make and makes our festival more rich.

Instructions

Soak urad dal in water for 1 hour.
Grind in grinder without water. If required sprinkle very little water. After grinding the batter must be puffy and not watery.
In a small pressure cooker (3 litres) add sugar, 1/4 cup water, close the cooker and boil in high heat for 7 whistles.
Immediately release pressure and open the cooker, add peeled cardamon, rose essence, lemon juice and mix well. Keep it aside till further use.
In a bowl add urad dal batter , food colour and mix well.
Take a thick poly cover and fold it to cone shape , make a peanut size hole at the bottom of cone and fill it with batter.
Heat oil in a wide kadai and drop a little batter to the oil. If the batter immediately comes to top ,then it is the right time to fry the jelabis.
Squeeze the batter in circles in hot oil and fry till crispy ( may be it takes 2 mins) . When done remove from oil and drop them in sugar syrup immediately.
After 5 mins of soaking remove from syrup and place them in another bowl. Same way fry and soak the entire batter.
Thats all!! Enjoy hot or cold jelabis .Hot jelabis will be little crispy. After 3 to 4 hours the jelabis will turn to super soft.

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