Jalebi

By Ruchita Prasad

Printable version (Adobe Acrobat Reader required)

Ingredients:

• 2 cups all-purpose flour (maida)
• 1½ tbsp. fine grained semolina or rice flour
• ¼ tsp. baking powder
• 2 tbsp curd (plain yogurt)
• 1¼ cups warm water
• ½ tsp. saffron threads, slowly dry-roasted and powdered
• 3 cups sugar
• 2-2/3 cups water
• ½ tsp green cardamom seeds powder
• 1½ tbsp. Kewra water or rose water
• Ghee or vegetable oil for frying

Method:

Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.

Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.

Set aside for about 2 hours to ferment.

Whisk thoroughly before use.

Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.

Heat oil in a kadahi. Pour the batter in a steady stream (or coconut shell with a hole) into the kadahi to form coils. Make a few at a time.

Deep fry them until they are golden and crisp all over but not brown.

Remove from the kadahi and drain on kitchen paper and immerse in the syrup.

Leave for at least 4-5 minutes so that they soak the syrup.

Take them out of syrup and serve hot.

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