Jalebi

Jalebi Recipe :)

         

Ingredients :

Maida/All purpose flour	1 cup
Corn Flour	2 tblsp
Thick Curd	3/4 cup(approximately)
Cooking soda	1 pinch
Ghee	2 tblsp
Yellow/orange food colour	1/2 pinch
Oil + ghee	for deep frying

Sugar Syrup:

Sugar	1 cup
Water	1 cup
Lemon juice	1 tsp
Rose essence/elachi powder	Optional / one drop

Method:

• Mix maida,corn flour, cooking soda,ghee and yellow food colour in a bowl. Add curd and make a thick batter by adding more water... Consistency should be like vada batter. Keep it in a warm place for 12 hours/overnight or until it ferments well.Next day mix well with a ladle. It should be a sticky thick batter of dropping consistency            

• In another stove, boil sugar with water,food colour, until one string consistency. Say 15 minutes in medium high flame. Then add lemon juice, essence/elachi,saffron and keep in lowest heat possible.                               

• In a flat bottomed pan, heat oil+ ghee. Level should be very low as shown in the pic. Take a cloth with a smallest hole in the middle or a durable Ziploc bag/ milk cover or a cloth with hole in the middle. Fill with the batter and draw circles in a medium heated oil. oil should never fume. Also  it should be enough to fry the jalebis porous and crisp. So adjust the heat accordingly. Make 3-4 circles per piece and end the circle by overlapping the tip when you end, otherwise the shape wont be good.

• Fry on both sides till crisp and drain it and add immediately to the hot sugar syrup. Let it be dunked in the syrup for 2 minutes at least. After some time, drain it and arrange in a plate.                   

Note:

• The batter consistency is very important,it should be thick like vada batter. If its runny, then jalebi will become flat.
• Don’t add cooking soda too much.
• While cooking jalebi, keep flame medium to make it crisp.
• Fermentation is very important. If you doubt if the batter will ferment or no, you can add a tsp of dried yeast and ferment for less hours.