Jalebi recipie

Jalebi



INGREDIENTS

• 2 cups All purpose flour (maida)• 11/2 tbsp. fine grained Semolina or rIce flour

• 1/4th tsp. Baking powder

• 2 tbsp curd (plain yogurt)

• 11/4th cups warm Water

• 1/2 tsp. Saffron threads, slowly dry-roasted and powdered

• 3 cups Sugar

• 2 2/3rd cups Water

• 1/2 tsp green Cardamom seeds powder

• 11/2 tbsp. kewra Water or rose-Water

• Ghee or vegetable Oil for frying



METHOD

• Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.

• Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.

• Set aside for about 2 hours to ferment.

• Whisk thoroughly before use.

• Prepare string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.

• Heat oil in a kadhai. Pour the batter in a steady stream (or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.

• Deep fry them until they are golden and crisp all over but not brown.

• Remove from the kadhai and drain on kitchen paper and immerse in the syrup.

• Leave for at least 4-5 minutes so that they soak the syrup.

• Take them out of syrup and serve hot.