Name: Jalebi recipe by Sugandha Patil at BetterButter
Prep time: 840 min
Cook time: 25 min
Total time: 865 min
Yield: 4
Ingredients: 1 cup all purpose flour, also known as maida; 2 tablespoon chickpea flour, also known as besan; 1/4 teaspoon cardamom powder; 1/4 teaspoon baking powder; Pinch Of Baking Soda; 1/2 cup thickened yoghurt (curd); orange food color, optional; water, as needed - around 1/2 cup + 2-3 tablespoons; oil/ ghee, to fry jalebi; For making Sugar Syrup: 1 cup sugar; 1/2 cup water; 1/4 teaspoon cardamom powder; few saffron strands ( saffron essence); 1/2 teaspoon lemon juice

Ingredients Serving: 4

1 cup all purpose flour, also known as maida
2 tablespoon chickpea flour, also known as besan
1/4 teaspoon cardamom powder
1/4 teaspoon baking powder
Pinch Of Baking Soda
1/2 cup thickened yoghurt (curd)
orange food color, optional
water, as needed - around 1/2 cup + 2-3 tablespoons
oil/ ghee, to fry jalebi
For making Sugar Syrup: 1 cup sugar
1/2 cup water
1/4 teaspoon cardamom powder
few saffron strands ( saffron essence)
1/2 teaspoon lemon juice

Instructions

For making this dessert recipe, mix maida, chickpea flour (besan), baking powder and baking soda in a bowl. Now add ghee/ Oil and orange food colour in the above mixture. To make a thick batter, add curd and water.
Mix well until it is thick but has a pouring consistency. Keep it aside for 10 hours or overnight. 10-12 hours.
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. Stir well.
Now heat oil in a pan over medium flame for deep frying.
Now fill the jalebi batter in a squeeze bottle. Squeeze the bottle to make concentric circles. Move from inside to outside to make perfect circles. Fry till jalebis are crisp and golden.
Soak the jalebis in sugar syrup for 2-3 minutes. Ensure that the sugar syrup is warm and not very hot. Now remove from the syrup and place on a tray.
Decorate with Silver foil / Nuts and serve the jalebis hot, warm or at room temperature with creamy Rabri.

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