Jalebi
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Ingredients

  • Batter Ingredients:
  • 2 cups flour (self-raising)
  • 1/2 teaspoon baking powder
  • 1 cup yogurt
  • 3 strands saffron
  • 1/4 teaspoon cardamom powder
  • 3 inches vegetable oil (canola/sunflower cooking oil for deep frying)
  • 2 drops food coloring (orange)
  • Syrup Ingredients:
  • 1 cup sugar
  • 2 tablespoons rosewater

Method

To make the batter
1. Dissolve the yeast in 1 tablespoon of the water and let sit for just 10 minutes, and no
longer. In a large bowl, combine the maida flour and Bengal gram flour. Add the
yeast, melted ghee, sugar, lemon juice, yellow food coloring, and remaining 2/3 cup
water and mix until there are no more lumps.

To fry the Jalebis
1. Melt enough ghee in a heavy-bottomed pot to fill it 1 inch deep. Line plates with
paper towels for draining the fried cakes. Pour the lime-saffron syrup into a
saucepan over low heat, to keep it warm. Fit a pastry bag with a small writing tip, and
pour the batter into the bag.
2. Squeeze 2-inch round whorls of batter into the hot ghee, working closely from the
center out. Fry until golden brown on the bottom, then flip to fry on the other side
until it's golden brown. Remove the Jalebis from the oil and set on paper towels to
drain. Transfer the hot cakes to the lime-saffron syrup and let soak for a minute or
two.

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