Name: Jalebi recipe by sapana behl at BetterButter
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 3/4 cup plain flour/maida; 1/4 cup corn starch; 1 1/2 cup sugar; 1 cup yogurt; 1 teaspoon lemon juice; 2 tablespoon oil hot; 1/2 cup water; a pinch food color optional; few saffron strands; oil for frying

Ingredients Serving: 4

3/4 cup plain flour/maida
1/4 cup corn starch
1 1/2 cup sugar
1 cup yogurt
1 teaspoon lemon juice
2 tablespoon oil hot
1/2 cup water
a pinch food color optional
few saffron strands
oil for frying

Instructions

In a saucepan add sugar and water.Bring it to boil. Let it simmer for 10 minutes or until the syrup is single thread consistency. Add few drops of lemon juice to prevent crystallization.
In a mixing bowl add flour, corn starch, yogurt, hot oil, saffron strands and lemon juice. Mix well until combined. Add food color (I used turmeric powder) and mix again.
Keep the mixture, covered in a warm place for 24 hours to ferment. Once bubbly and fermented, check the consistency. If the batter seems loose, add a tablespoon of corn starch.
Heat oil in a wok. Keep it on a medium flame. Pour the jalebi batter in ketchup bottle or any zip lock bag. Pipe the batter in a circular motion into the oil few at a time.
Let them cook from one side for 1-2 minute. Flip and cook from the other side till nice and golden.
Drain from oil and place the jalebis in a warm syrup for a minute, flipping from both the sides.
Remove from sugar syrup and serve warm.

Similar Recipes