Prep Time20 minute
Cook Time30 minute
- Daily Value*
Assemble ingredients. All maida can be used as a substitute. Corn starch. Assemble rest of the ingredients.
Lukewarm water. I had used a little over 3/4 cup for my batter. But please check the consistency and add water accordingly.
Assemble dry ingredients in a bowl. While we ready the batter, heat ghee in a kadhai. Add curd and water to make a thick batter. Whisk the batter rapidly for few minutes to incorporate air into the batter. Please do not skip through this step.
Batter should be of a thick dropping consistency so add water accordingly. Fill a pastry bag or a squeezable bottle with batter. Tighten the cap.
MAKING OF JALEBI:- Start the circle from the inside working your way out making a full circle.
Lower the bottle or the pastry bag right over the hot ghee. Squeeze and move your hands in a circle making a swirl- start the circle from the inside working your way out.
Keep the heat at LOW. Once you add Jalebi to hot ghee- at first Jalebi will settle to the bottom of the pan.
And will then slowly rise to the top. This will ensure their proper shape. If Jalebi is dropped in hot ghee- it will disperse.
When Jalebi floats to the top, increase the heat to medium. Fry Jalebis in hot ghee until crispy and golden in color.
There could be two reasons if Jalebis are dispersing in ghee - 1. ghee too hot, lower the heat and try again. 2. Batter too thin, add more flour to the batter, beat and start all over again.
Remove from ghee and set it on a towel to drain the excess ghee. Repeat the process with rest of the batter. You may need to lower the flame couple of times to ensure its proper shape.
PREPARE SUGAR SYRUP Combine sugar and water in a pan. Flavor with cardamom, food color and bring it to a boil. When it forms a once string syrup, lower the flame and.. Let the syrup simmer.
Drop cooked Jalebi in hot syrup and let them get drenched in hot syrup for a minute. Keep turning them occasionally. This way both the sides will be coated with sugar syrup.
Remove from syrup and serve. Crispy Jalebi Can be eaten hot or cold.