Name: Jalebi recipe by Areebafoodie Areebafoodie at BetterButter
Prep time: 119 min
Cook time: 20 min
Total time: 139 min
Yield: 3
Ingredients: All purpose flour ( maida) 2 cups; Fine grained semolina rice flour 1/2 teaspoon; Baking powder 1/4 teaspoon; Curd (plain yogurt) 2 teaspoon; Warm water 11/4 cup; Saffron thread, slowly dry- roasted and powder 1/2 teaspoon; Sugar 3 cups; Water 2 2/3 cup; Cardamom powder 1/4 teaspoon; Kewra water and rose water 1 1/2 teaspoon; Ghee vegetable oil frying

ABOUT Jalebi RECIPE

Jalebi making is an art and the reward you get at the end of it is sweet – quite literally! The crisp sugary spirals taste brilliant served piping hot along with chilled rabdi. Traditionally a muslin cloth with a hole in it is used to make the spirals in hot oil, but using a squeezy bottle makes it much simpler.

Ingredients Serving: 3

All purpose flour ( maida) 2 cups
Fine grained semolina rice flour 1/2 teaspoon
Baking powder 1/4 teaspoon
Curd (plain yogurt) 2 teaspoon
Warm water 11/4 cup
Saffron thread, slowly dry- roasted and powder 1/2 teaspoon
Sugar 3 cups
Water 2 2/3 cup
Cardamom powder 1/4 teaspoon
Kewra water and rose water 1 1/2 teaspoon
Ghee vegetable oil frying

Instructions

Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk. Deep fry them until they are golden and crisp all over but not brown. Remove from the kadhai and drain on kitchen paper and immerse in the syrup. Leave for at least 4-5 minutes so that they soak the syrup. Take the jalebi out of syrup and serve hot.
Mix well and then add remaining water and 1/8th teaspoon of saffron powder, and whisk until smooth. Set aside for about 2 hours to ferment.Whisk thoroughly before use.
Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder. Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.
Deep fry them until they are golden and crisp all over but not brown. Remove from the kadhai and drain on kitchen paper and immerse in the syrup. Leave for at least 4-5 minutes so that they soak the syrup. Take the jalebi out of syrup and serve hot.

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