TO PREPARE BATTER
1. Sieve the flours well. Dissolve yeast in 1 tbsp warm water.
Mix the flours,yeast solution, sugar, ghee , mango pulp, with 2/3 cup water to make a thick lump free batter. The batter should be thick but flow like a ribbon.
Keep aside for 10 minutes, the yeast will ferment.
TO PREPARE THE SUGAR SYRUP
1. Dissolve the sugar in 1 cup water and simmer till the sugar is of one string consistency .
Test the consistency with index finger and thumb, you will see a thin thread like string forming, that is enough.Let the syrup become warm.
Add saffron and lemon juice , mix well.
Remove the syrup from the gas and keep aside while it becomes warm.
TO MAKE JALEBIS
1.Heat ghee or oil in a wide broad pan, the oil should be around 1 inch deep in the pan.
Fill a jalebi bottle which comes with a nozzle, with the batter , then squeeze into hot oil , when medium hot.
You can also use a zip loc bag to put the batter and make a small cut in the end, to get a small opening.
Make round spirals with batter quickly . Initially if you are not used to making jalebis, they may seem to go all around the oil, you can bring them all together with a spatula,
Deep fry the jalebis till they are golden crisp, transfer immediately to the sugar syrup.
Drain the jalebis immediately and place in a plate or serve hot. garnish with nut slivers.
It is important to note that you do not aglow the batter to rest for more than 10 minutes.
If you do not have fresh yeast, use rapid rise Instant yeast .
Enjoy crispy crunchy mango flavored jilebis .