Name: Falahari Jalebis recipe by Archana Bhargava at BetterButter
Prep time: 480 min
Cook time: 40 min
Total time: 520 min
Yield: 6
Ingredients: For the batter:; 1 cup Singhare Ka Atta; 3 tbsp Curd; Pinch of baking powder, if you don't eat baking powder during fasting then you can avoid it and can use soda or can ferment the batter a little longer; Water as required; For the sugar syrup:; 1 cup sugar; 1/2 cup water; 1/2 tsp lime juice or 1 tbsp milk to remove the impurities from the sugar; FOR MAKING THE JALEBI:; Take oil or ghee for deep frying; A squeezy bottle, a bottle which has nozzle as a lid

Ingredients Serving: 6

For the batter:
1 cup Singhare Ka Atta
3 tbsp Curd
Pinch of baking powder, if you don't eat baking powder during fasting then you can avoid it and can use soda or can ferment the batter a little longer
Water as required
For the sugar syrup:
1 cup sugar
1/2 cup water
1/2 tsp lime juice or 1 tbsp milk to remove the impurities from the sugar
FOR MAKING THE JALEBI:
Take oil or ghee for deep frying
A squeezy bottle, a bottle which has nozzle as a lid

Instructions

FOR THE BATTER:
In a mixing bowl, put together singhare ka atta, curd and baking powder and mix nicely.
Now by adding water little by little make a smooth but medium thick batter, there should be no lumps.
Cover and keep it for fermentation for 6 - 8 hours.
FOR THE SUGAR SYRUP:
In a pan add sugar and water and cook on low heat.
Add some lime juice or milk to remove the impurities from the sugar and prevent it from crystallisation.
Cook the syrup until one string consistency is achieved.
FOR MAKING THE JALEBIS:
In a flat bottom pan heat oil or ghee on medium flame.
Now pour the batter in the squeezy bottle and close the lid.
Start making the jalebis by pressing the bottle gently giving the shape of a jalebi.
Fry on low heat until they become brown and crispy by turning them at regular intervals.
When done, take them out and immediately put them in the warm sugar syrup.
After few seconds, take them out on a serving plate and serve.
Always fry them in small batches so as to maintain the oil temperature.

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