Name: JALEBI recipe by Sana Minhaz at BetterButter
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Ingredients: 2 cups Wheat flour; 1 tablespoon Cornstarch/Cornflour; 1/4 cup Besan (Chickpea flour/ Gram flour); 1 tablespoon semolina/sooji; 1/8 teaspoon Haldi (Turmericpowder)+1/8 teaspoon Cardamom Powder; 1/4 cup Thick Curd; 3/4 to 1 cup Lukewarm Water (adjust accordingly); Ghee or oil for Frying; For Garnishing : 1 table spoon chopped pista+1/4 tea spoon crushed cardamoms seeds+4 to 5 kesar threads; SUGAR SYRUP: 1 cup Sugar; 1/2 cup Water; 1 teaspoon Rose water or any essence; 1/2 teaspoon Lemon Juice; 1/2 teaspoon Cardamom Powder+1/8 teaspoon Saffron strands/ kesar threadsa

ABOUT JALEBI RECIPE

A delicious part of the Indian breakfast, samosa and jalebi. This awesome combination has won over hearts for many years, so follow this recipe to make the crunchy juicy jalebis at home with this recipe.

Ingredients Serving: 6

2 cups Wheat flour
1 tablespoon Cornstarch/Cornflour
1/4 cup Besan (Chickpea flour/ Gram flour)
1 tablespoon semolina/sooji
1/8 teaspoon Haldi (Turmericpowder)+1/8 teaspoon Cardamom Powder
1/4 cup Thick Curd
3/4 to 1 cup Lukewarm Water (adjust accordingly)
Ghee or oil for Frying
For Garnishing : 1 table spoon chopped pista+1/4 tea spoon crushed cardamoms seeds+4 to 5 kesar threads
SUGAR SYRUP: 1 cup Sugar
1/2 cup Water
1 teaspoon Rose water or any essence
1/2 teaspoon Lemon Juice
1/2 teaspoon Cardamom Powder+1/8 teaspoon Saffron strands/ kesar threadsa

Instructions

Assemble dry ingredientsAdd curd and water to make a thick and lump free batter. Whisk the batter rapidly for few minutes to incorporate air into the batter.
Batter should be of a thick dropping consistency so add water accordingly.
Cover the batter and let it sit for 7 to 8 hours for fermentation. Meanwhile make chashni for jalebies
For chashni :Heat water with sugar in a broad pan till sugar melt in water completely. Add 1/2 piece of lemon in syrup to bring out the scum ..
Then take off the scum with sieve or any spatula. Cook the syrup till sticky like honey Don't make a thread consistency.
Switch off the gas ,add kesar strands elaichi powder and rose water. After 8 hours whisk the batter stir up in a circular motion .. Agitation is must . This process is for air incorporation in it ..
Fill a pastry bag or a squeezable bottle with batter. Tighten the cap. Heat ghee in a kadhai keep the heat at low lower the bottle or the pastry bag right over the hot ghee. Squeeze and move your hands in a circle making a swirl- start the circle from the inside working your way out. Turn the sides and fry jalebies on

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