Jalebi is a hot favorite on any special occasion be it a birthday, wedding or festival. Jalebis, though mostly eaten by themselves, can also be soaked in warm milk.
- Batter Ingredients:
- 2 cups flour (self-rising)
- 1/2 teaspoon baking powder
- 1 cup yogurt
- 3 strands saffron
- 1/4 teaspoon cardamom powder
- 3 inches vegetable oil (canola/sunflower cooking oil for deep frying)
- 2 drops food coloring (orange)
- Syrup Ingredients:
- 1 cup sugar
- 2 tablespoons rosewater
Gather the ingredients.
Mix the flour, baking powder, yogurt, and food coloring into a batter and keep aside for 24 hours to ferment.
Pour batter into a ketchup dispensing bottle.
To make sugar syrup, melt the sugar with the rosewater in a small saucepan and boil to get a one thread consistency. To check for one thread consistency, carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and gently tease apart. If one thread is formed between your finger and thumb, the syrup is done.
Turn off the fire, add the saffron strands and cardamom and stir well.
Heat the oil in a deep wok-like dish. To test for the right temperature, drop a small amount of batter into the oil. If it sizzles and rises to the top of the oil, the oil is hot enough. Keep the flame on medium at all times to ensure thorough cooking of the jalebis.