Jalebi is a hot favorite on any special occasion be it a birthday, wedding or festival.
Jalebis though mostly eaten by themselves, can also be soaked in warm milk.
- 2 cups of self raising flour
- 1/2 tsp of baking powder
- 1 cup of yogurt
- oil or ghee to deep frying
- 1 cup of sugar
- Few strands of saffron
- 1/4 tsp of cardamom powder
- 2 drops of orange food color (if needed)
- 2 tbsps of rose water
- Take a bowl and mix the flour, baking powder and yogurt into a batter and keep aside for maximum 24 hours to ferment.
- Pour batter into a ketchup dispensing bottle. (Easily available in the market)
- Take a vessel and melt the sugar with the rose water and boil to get a one thread consistency.
- Turn off fire, add the saffron strands and cardamom and stir well.
- Heat the oil in a deep wok-like dish. To test for the right temperature, drop a small amount of batter into the oil. If it sizzles and rises to the top of the oil, the oil is hot enough. Keep the flame on medium at all times to ensure all round cooking of the jalebis.
- Now hold the ketchup dispenser over the hot oil and squeeze the batter into the oil into a wiggly, randomly coiled circle (as shown in the picture). Squeeze out several at a time.
- Fry till light golden and then remove and put directly into the sugar syrup.
- Allow to soak for 2-3 minutes and then remove.
- Serve warm.
Orange color has nothing to do with the taste of Jalebis, it is added just to give it different look. Therefore it i up you whether want to put it or not.
Warm Jalebis taste world best when had with Vanilla ice-cream or cool Rabdi.
To check for one thread consistency, carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and gently tease apart. If one thread is formed between your finger and thumb the syrup is done.