Jalebi
Cooking Instructions
- 1
In a mixing bowl, take 1 cup all purpose flour Add 2 tbsp besan a pinch of baking soda. Then add water.
- 2
The batter should have a flowing consistency. Cover and keep the batter to ferment in a warm place for 12 to 15 hours. I kept for 15 hours. If you leave in a cold climate, you can keep for 20 to 24 hours.
- 3
After 15 hrs it became thin so thicken the batter again, add 1 to 2 tbsp of all purpose flour.
With a spoon mix very well. Now pour this batter in the squeezy tomato ketchup bottles that we get in the market. - 4
Heat oil for deep frying in a kadai Now squeeze the bottle and make concentric rings with the batter on high heat. When one side is partly cooked, turn over and fry the other side. On medium heat. Remove it from the oil and keep aside.
- 5
For sugar syrup- Take 1 cup sugar in a pan. Add 1/4 tsp saffron strands to it Add 1/2 cup water.
Keep this pan on stove top on low flame and begin to stir, so that the sugar dissolves. - 6
On a low to medium flame, cook the sugar syrup.Cook till you get one string consistency in the sugar syrup.Once you get the one string consistency, switch off the flame.
- 7
Put the fried jalebis in the sugar syrup.syrup should be slightly warm when you add the jalebis in it.
- 8
Keep them in the syrup for about 2 to 3 minute so that both sides are coated with the syrup. Remove all jalebi on the plate serve hot taste is yummy 😋.
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