INGREDIENTS
| For Batter | For Syrup |
|---|---|
|
All Purpose Flour - 1/2 cup Gram Flour (Besan) - 1 tsp Yeast - 1/2 tsp Sugar - 1/2 tsp Cardomom Powder - 1/4 tsp Warm Water - 1/3 cup (or as required) Oil - to make dough |
Sugar - 1 cup Water - 1/2 cup Cardomom Powder - 1/4 tsp Saffron - 1/4 tsp Lemon Juice (optional) - 1/2 tsp
|
(Makes approx 25 jalebis)
DIRECTIONS
To make the batter
- Take a warm water and dissolve the yeast into it, mix well and leave it for 10 minutes.
- Add all the ingredients into the yeast mixture and knead well.
- Make a batter and ensuring no lumps are left behind.
- Afterward keep this batter aside to ferment in a warm place for around two hours.
To make the syrup
- Put all the syrup ingredients in to the soucepan and boil everything together on medium heat.
- Make sure keep stiring continuously so that sugar dissolves well, otherwise, sugar may settle at the bottom of the pot.
To make jalebis
- Take a frying pan to heat the oil. Fill the batter in a ketchup bottle or a piping bag with a nozzle.
- Squeeze the batter out of the nozzle in the hot oil. Make the jalebis by twisting your wrist in one direction to form a jalebi like shape.
- Fry the Jalebis til its turn the color as golden-brown on both sides.
- Shift immediately the fried jalebis into the warm sugar syrup and leave them all to soak for around a minute or a little time, not more the two minutes.
- Crispy and delicious Jalebis are ready to serve....Enjoy
