Learn to cook instant tasty ‘Jalebis’

Ingredients:

For batter:

All purpose flour/Maida- 1 cup

Rice flour-2 tbsp.

Turmeric powder/Haldi-1/4 tsp (Natural coloring agent)

Dry yeast-1 tsp

Luke warm water-1/4 cup

Yogurt-1/2 cup

Water as required (I used 1 cup of water)

Salt-1/4 tsp

Sugar-a pinch

For sugar syrup:

Sugar-2 cups

Water-1 cup

Cardamom/Elachi-2 pods, crushed

Lemon juice-1 tsp

Oil to deep fry

Ketchup bottle or zip lock bag with a small hole in one end to prepare jalebis.

Recipe:

1. Fill in the ketchup bottle or ziplock bag with the batter.In a deep pan add oil and when the temperature is right squeeze in spirals into the hot oil.
2. Cook with continuous stirring till single thread consistency is reached as in the figure. i.e. when a drop of syrup is put in between the thumb and index finger and when the fingers are moved apart a single thread must be formed. Now remove it off the heat and add lemon juice to it to prevent crystallization.
3. Sugar syrup preparation: Start preparing sugar syrup after having rested the batter for 20 minutes.To prepare sugar syrup add sugar to a pan and add crushed cardamom, water to it.
4. Now add water as required to get a jalebi batter with consistency such that when dropped from a ladle it should fall as a single thread or ribbon without any breaks. Let the batter rest for 30 mins.
5. Once it becomes frothy, add it to the bowl in which the batter is to be prepared and mix well.
6. In a bowl, add yeast, lukewarm water, pinch of sugar and mix. Wait till it gets frothy.
7. Now add yogurt to it and mix well.
8. To that add turmeric powder, salt and mix well.
9. In a bowl, add all purpose flour, rice flour.
10. Fry till golden on either side and transfer it into the kitchen towel to remove excess oil.
11. Now drop them into the sugar syrup and let it soak for 20-30 seconds.
12. Set it on a serving plate. Enjoy this hot jalebi with chilled rabdi.

Tips:

1. The batter should be perfect because a runny batter may yield thin jalebis. Also, if batter is too thick you won’t be able to form spirals when dropping in oil.
2. Do not over ferment the batter.
3. The temperature is a key point in getting the jalebis in perfect. The oil should neither be too hot nor too cold. If it is too hot, then the jalebis would not remain in shape as they will tend to break way into oil and also they will get brown soon without cooking the jalebi inside. If too cold, then spirals of the jalebi will not puff up.
4. Instead of yeast you could very well substitute it with a tsp of baking powder.

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