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Jalebi

Ingredients

  • oil for deep frying

Syrup

  • 1 cup water
  • 1 cup sugar
  • few threads saffron

Jalebi Batter

  • 1 cup flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking powder
  • 1/4 tsp haldi turmeric
  • 4 tsp yogurt
  • 1/6 cup water

Instructions

Syrup

  • Heat a pot on high. Combine all syrup ingredients and mix until water boils.
  • Take syrup off heat and pour into a shallow bowl.

Jalebi

  • Mix together all the jalebi ingredients except the water.
  • Add water little by little until the batter formed is still thick enough to be piped but no thinner. Err on the side of being a bit too thick than a but too thin.
  • Pour batter into a piping bag or into a freezer bag with the tip cut off (use a very small cut).
  • Heat oil in a kadai or wok on medium to prepare to deep fry the jalebis. Once the oil is hot, lower the heat to low and leave it there while making the jalebis.
  • Pipe in the batter in a circular motion to form a small funnel-cake like shape, a few inches in diameter.
  • Flip once the bottom side is cooked and allow the second side to cook.
  • Take out the jalebi from the fryer and put it into the shallow syrup bowl. Soak the jalebi in the syrup for 30-45 seconds per side.
  • Repeat with the rest of the batter. Remember to increase the heat before adding the batter into the oil and then decrease once it's in.
  • Remove from syrup and eat hot as is or, preferably, with some rabri.