Jalebi, Crispy Juicy Sweet
For Jalebi Batter
- 1/2 cup all purpose flour (maida, plain flour)
- 1 tsp besan (gram flour)
- 1/2 tsp yeast
- 1/2 tsp oil
- 1/2 tsp sugar
- 1/3 cup lukewarm water (as needed)
- 1 cup sugar
- 1/2 cup water
- 1/8 tsp crushed cardamom
- few strands saffron
- 1 tsp lemon juice
Also need oil to fry
Making the Batter
Dissolve the yeast in warm water and let it sit for about five minutes.
Mix the flour, besan (gram flour), oil, and sugar together. Add the yeast solution to the flour and mix to make a smooth batter. Set the batter aside in a warm place for one hour.
Make sure the batter is fermented, but do not over-ferment. After fermenting the batter will be a little lacy.
Making the Syrup
Boil the sugar and water together. Add the lemon juice and saffron and turn off the heat. (The lemon juice keeps the mixture from crystallizing).
Heat the oil in a flat frying pan about one inch deep. To test, put one drop of batter in the oil. The batter should sizzle and rise into a ball without changing color right away.
Fill the Jalebi batter into a piping bag with a #3 nozzle. You can also use an empty ketchup or mustard bottle.
Squeeze the Jalebi batter out into the hot oil in pretzel shapes about two inches in diameter. Fry the Jalebis until light golden-brown on both sides.
Transfer them into the warm syrup. Let the jalebis soak in the hot syrup a few seconds, then take them out.
Serve hot. Enjoy!