Name: JALEBIS recipe by Archana Bhargava at BetterButter
Prep time: 480 min
Cook time: 20 min
Total time: 500 min
Yield: 6
Ingredients: FOR THE BATTER; 1 cup maida; 2 tbsp besan; 2 tbsp curd; Pinch of haldi; Pinch of baking powder; Water as required; FOR THE SUGAR SYRUP; 1 cup sugar; 1/2 cup water; 12 - 15 strands of saffron; FOR MAKING THE JALEBI; Take oil or ghee for deep frying

Ingredients Serving: 6

FOR THE BATTER
1 cup maida
2 tbsp besan
2 tbsp curd
Pinch of haldi
Pinch of baking powder
Water as required
FOR THE SUGAR SYRUP
1 cup sugar
1/2 cup water
12 - 15 strands of saffron
FOR MAKING THE JALEBI
Take oil or ghee for deep frying

Instructions

In a mixing bowl combine together maida , besan , haldi and curd , mix well
Now by adding water little by little make a smooth batter
The batter should be lump free
And the consistency should be medium thick
Cover and keep it for 7 - 8 hours for fermentation
After fermentation add pinch of baking powder , mix nicely
In the meantime combine sugar and water in a kadai
Add saffron strands
Cook on medium heat until one string consistency
Switch off the gas
Now heat ghee or oil for deep frying , first on high then make the flame medium low
Now fill the batter in a bottle , which has nozzle
Cover the lid and start making the jalebi
Hold the bootle above the hot oil
The nozzle should be facing the oil
Start pressing the bottle from the top , that is the bottom of it
And drop the batter in circular motion , giving it the shape of a jalebi
In this way make 4 - 5 jalebis at one time
Cook them by turning at regular intervals
Cook them until becomes light brown and crispy
In the meantime switch on the gas of sugar syrup
Warm it a little then again switch it off
When done take them out and directly dip in the warm sugar syrup
Dip for a minute and then take them out in a plate
In this way make all the jalebis
Serve hot in a plate
You can serve cold rabdi with hot jalebis

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