Jalebi is an Indian sweet made of a coil of batter fried and steeped in syrup.
- 1 cup Maida (Flour)
- 1 tsp Besan (Gram flour)
- ½ tsp Fresh Yeast, Crumbled Well
- 1 tbsp Ghee, Melted
- 1 tsp Sugar
- 3 drops Yellow Food Color
- For deep frying Oil or ghee
- Ingredients for making Sugar Syrup
- ½ cup sugar
- A few strands of saffron or kesar
- ¼ tsp lemon juice
- Sieve the maida and the besan together properly.
- Dissolve the yeast in just one tbsp of water.
- Mix together the flour, yeast, ghee, sugar, lemon and the yellow color food color along with 2/3 cup of water in order to make a thick batter, and make sure that there are no lumps in between. and Keep this batter aside for around ten minutes.
- Heat the ghee in a broad frying pan and ensure that the ghee is at least 25 mm or one inch deep.
- Put all the jalebi batter in a piping bag that has a single hole or a thick cloth having a tiny hole in its center.
- Press out slowly round whirls into the hot oil or ghee making round shapes like whirls (roughly two inches in diameter)
- Deep fry all the jalebis in the oil or ghee till they turn golden brown and then transfer them into the warm sugar syrup.
- Drain immediately and then serve them hot.
- Instructions for making Sugar Syrup
- Dissolve the sugar with half a cup of water and then cook on slow flame till the syrup is of two string consistency.
- Add the saffron strings and the lemon juice and mix it well in the syrup.
- Remove the syrup from fire and keep it aside.
- Do not allow the jalebi batter to become too fermented.
- Fry the jelebis as soon as the batter has been kept aside for ten minutes