Name: Jalebi recipe by Moumita Malla at BetterButter
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: All purpose flour or maida -1cup; Bengal gram flour or Besan -2 tablespoons; Plain Yougurt -3/4cup; Baking soda - 1 / 2 teaspoon; Melted ghee or clarified butter - 2 tablespoons; Saffron -4-5 strands; Water as needed; Ingredients Of Making Sugar Syrup; Water-1cup; sugar -1cup; Saffron Thread-4; Ingredients for frying Jalebi; Jalebi batter; Oil-1cup; Ghee-4 tablespoons

Ingredients Serving: 4

All purpose flour or maida -1cup
Bengal gram flour or Besan -2 tablespoons
Plain Yougurt -3/4cup
Baking soda - 1 / 2 teaspoon
Melted ghee or clarified butter - 2 tablespoons
Saffron -4-5 strands
Water as needed
Ingredients Of Making Sugar Syrup
Water-1cup
sugar -1cup
Saffron Thread-4
Ingredients for frying Jalebi
Jalebi batter
Oil-1cup
Ghee-4 tablespoons

Instructions

Method of making jalebi batter
Whisk together the dry ingredients in a bowl.
Then add the yogurt and melted ghee, and stir well to form a thick batter.
Finally, add the saffron. . Mix it very well.
Your batter should be a thick like pan cake or vada batter . Make sure about the thickness of the batter otherwise the jalebi shape can not be formed
Cover the bowl and leave the batter to ferment in a warm place for 6-7 hours. The batter will rise and fluffier.
Method of making sugar syrup
Add sugar and water to a pan and bring to boil. Turn the heat down until it is just bubbling. Cook the syrup until single string form. Watch the syrup carefully to make sure it doesn't burn.
Single thread syrup means, dip a spoon into sugar syrup, lift it out. Wait a moment and carefully pick up a drop of syrup on your finger. Then touch your finger to your thumb and see one string appeares.
Method of frying Jalebi
Heat oil in a pan. Fill with mixing of ghee or oil for deep frying.
Stir the batter ...Take a plastic bag....fill with batter ..While the oil is heating and cut a small hole in one corner of it when you are ready to dispense the batter.
Using your plastic bag, squeeze the batter into the hot oil in coils or spirals that are about 2 " wide. Only make 3-4 jalebi at a time to avoid crowding the pan.Forming the jalebi is the tricky part.
Fry the jalebi until they are crisp and golden brown. After a minute or two, flip the jalebi over so they cook on both sides. Then remove it from the oil and drain for a moment on paper towels.
Soaking the jalebi into sugar syrup
Soak the jalebi in the syrup. Place the jalebi into the syrup while they are still hot, and let them soak for 2-3 minutes. Turn the jalebi over once so both sides have a chance to soak.
Remove the jalebi from the syrup and serve, let them be little bit cool down.Serve it.

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