Who doesn't like hot and crispy jalebis straight from the flavorful and aromatic sugary syrup. During my childhood days, there was a sort of a ritual of eating jalebis alongwith our city's famous street food moong dal (going to share its authentic recipe soon) on the sunday mornings. So here i am with the recipe of jalebis which is instant and doesn't require any kind of yeast or fermentation. Try frying them in ghee for the awesome aroma and taste.
Preparation time: 15 min.
Cooking time: 30 min.
For sugar syrup:
- 1 cup sugar
- 3/4 cup water
- 1/2 tsp green cardamom powder
- 8-10 strands saffron
- few drops kewra essence
- 1 cup all-purpose flour (maida)
- 2 tbsp chickpea flour (besan)
- 2 tbsp sour curd or yoghurt
- 1 pinch orange food colour or turmeric powder
- soda water as required
- clarified butter (ghee) or oil for frying
For sugar syrup:
- Combine together sugar and water in a heavy-bottomed pan.
- Cook on medium high flame till all the sugar dissolves, meanwhile stirring continuously.
- Cook further for few min. till it reaches single thread consistency.
- Add saffron, elaichi powder and kewra essence.
- Remove from flame and keep it warm.
- In a bowl, mix together maida, besan, food colour and curd.
- Add soda water to make a batter of pouring consistency. It should neither be thin nor too thick. Keep aside for 15 min.
- Heat ghee in a heavy-bottomed broad pan which is approx. 1" deep.
- Fill the jalebi batter into a plastic bottle with a small opening in the lid or use a piping bag with single hole nozzle.
- Press out swirls of the batter into the hot ghee or oil of 2" diameter each.
- Deep fry the jalebis in hot oil or ghee till golden in colour.
- Immediately put fried jalebis into warm syrup for 2-3 min. and drain out.
- Serve hot with curd or rabdi.
- As soon as u take out fried jalebis, transfer immediately to warm syrup.
- The sugar syrup should not be hot while adding jalebis else the jalebis will turn soft.