Jalebis are one of our favorite desserts in Ramadan, follow these simple steps to make scrumptious jalebis at home.
INGREDIENTS
For Jalebi Batter
2 cup all-purpose flour (maida/plain flour)
2 tbsp curd (plain yogurt)
1 ½ tbsp fine grained Semolina/rice flour
¼ tsp baking powder
1 ½ cup lukewarm water
½ tsp powdered saffron threads
Oil/Ghee to fry
For Syrup
2 cup castor sugar
2 cup water
1/2 tsp cardamom seeds powder
1/2 tsp powdered saffron threads
1 tsp lemon juice
METHOD
Making the Batter
Add the maida/plain flour, curd, semolina/rice flour, baking powder and 3/4th cup of the water in a ceramic bowl and mix with a whisker.
Then add the remaining water and powdered saffron threads, and whisk again until the mixture has a smooth consistency.
Set aside for about 2 hours in a warm place to ferment.
Whisk thoroughly before frying the Jalebis.
Making the Syrup
Boil the sugar and water together.
Add the saffron cardamom seeds powder, powdered saffron threads and lemon juice and turn off the heat.
Making Jalebis
Fill a flat frying pan one inch deep with oil and heat it.
Put one drop of batter in the oil. The batter should sizzle and form into a ball without changing color right away.
Fill the Jalebi batter into a piping bag. You can also use an empty ketchup or mustard bottle.
Squeeze the Jalebi batter out into the hot oil in circular shapes that are two inches in diameter. Fry the Jalebis until they become light golden-brown on both sides.
Soak the Jalebis in the hot syrup for 2-3 minutes and then take them out.
Your crispy jalebis are ready to be served!
