Name: Instant Jalebi recipe by Ketki Wadhwani at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: For jalebi batter - 1/2 cup maida; 2 tbsp besan; 1 tbsp haldi powder; 1/2 tbsp baking powder; 1/2 cup water; 2 pinch of cardamom powder; 1 tbsp of saffron water; For sugar syrup - 1/2 cup sugar; 1/2 cup water; 1/4 tsp Saffron Strands; 1/2 tbsp Cardamom powder; Ghee / Oil for deep frying

Instructions

Preparing jalebi batter - In a mixing bowl, take 1/2 cup of maida, besan, kesar water, baking powder, haldi powder and mix it well with a spoon.
Then add water slowly and whisk it well for 5 mins so that it doesn't form small lumps. This will make batter even and smooth.
The batter should have a flowing consistency, batter should not be very thin or thick. It should have nice medium flowy consistency to it. (If your batter becomes too thin then you can add 1 or 2 tbsp of maida to it and mix well)
Now pour this batter in the squeeze tomato ketchup bottle that we see in a restaurant. You can also use a piping bag for the same.
Preparing sugar syrup - take 1/2 cup of sugar in the lab and add saffron strands to it along with 1/2 cup of water.
Keep this on a low flame and stir it slowly till sugar completely dissolves.
Cook till you get one string consistency in the sugar syrup. Once you get the required texture then switch off the gas. Now add pinch cardamom powder to it and mix well.
For frying jalebi - you can either use oil or ghee. In my case, I have used ghee as it gives better flavour.
Ghee temperature should be hot enough that when you add jalebi batter it should come up quickly.
Now squeeze the bottle and make concentric rings with the batter. You won't get perfect shapes as jalebi keep moving while we make the circles.
When one side is partly cooked, turn over and fry the other side till jalebi becomes golden brown.
Then immediately put fried jalebis in the sugar syrup. Sugar syrup should be slightly hot or warm when you add jalebi to it.
Turn over after a minute so that both the sides are coated with the syrup.
Remove with tong and shake slightly so that the excess sugar syrup falls back in the pan.
Prepare all jalebis in a similar way.
Serve hot.
Once at room temperature, you can store it in an airtight container and can also be refrigerated.

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