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Jalebi

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SI NO
CONTENTS
QUANTITY
1
MAIDA
1 ½ CUPS
2
ACTIVE DRY YEAST
1 TSP
3
YOGURT/ CURD
2 TBSP
4
SAFFRON STRANDS
FEW
5
ROSE WATER
FEW DROPS
6
OIL FOR
FRYING
7
GHEE
1-2 TBSP
8
SUGAR
 2 ½ CUPS
9
LEMON JUICE
2 TSP
10
CORN FLOUR
2 TBSP
















Preparation time: 30 min, cooking time 45 min, yield: Makes 22-25 jalebis.

Method:

1.Take 1 spoon dry active yeast and sugar and put in ¼ cup of warm water, stir and keep it aside for 5- 10 min, till it forms foam texture.

2. Make 1 thread consistency sugar syrup adding 21/2 cups of sugar and 1 ½ cups of water and few saffron strands.

 Dip a spatula in the syrup and lift it out. Allow syrup to cool down for a second, touch the syrup with a finger and then touch your thumb together and pull apart gently.You need to keep testing for its consistency. Until it forms single thread between forefinger and thumb.

When Sugar syrup is done add lemon juice and rose water and stir, and keep it aside.

3.In a mixing bowl , take Maida, corn flour, add raised yeast, curd and mix well, then add yellow food color, 2 tsp of oil, and add little by little water approx  1 cup of water and whisk nicely. And keep it in warm place for 20 -30 min.( Make sure the batter should be thick cosisitency as shown in the picture, you can add 1-2 tbsp of water if you feel too thick.)
Mixing the wet ingredients

After 30 min
4. Pour Jalabi batter to jalebi making bootle or ketchep dispenser or zip lock bag of your choice
5. in a heavy bootom pan, heat oil and 2tbsp of ghee.  (Oil should be medium hot at all the time to get nice jalebis) take the bottle and hold over the hot oil and squeeze the bottle to make swirl shape (as shown in the picture below) and fry on both the sides. Now hotJalebis’s are ready to dip in warm sugar syrup. ( make sure both jalebi and sugar syrup hot and warm to obsorb sugar syup)



6. Once the jalebis are fried Dip in warm sugar syrup for about 20-25 seconds, and take out.


7. Garnish with saffron strands and pista or any nuts, Serve YUMMY hot JALEBIS and Enjoy!



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