Instant Jalebi

Name: Instant Jalebi
Cuisine: Indian
Ingredients: 1 cup maida; 1/8 tsp turmeric powder or natural food colour; 1/3 cup curd(should be sour); 1/2 cup water or as required; 1 tsp baking powder (or 1/2 tsp or little less baking soda); As required Ghee for frying jalebi; For sugar syrup; 1 1/2 cup sugar; 1 cup water; Few Saffron strings; 1/4 tsp elaichi powder; 1 Lemon juice

Gayatri Balaji @gayatri100

Jalebi is a juicy sweet popular across India. This recipe can be made with minimum ingredients and without fermentation process under 30 mins.

Gayatri Balaji @gayatri100

Jalebi is a juicy sweet popular across India. This recipe can be made with minimum ingredients and without fermentation process under 30 mins.

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Ingredients

1 cupmaida
1/8 tspturmeric powder or natural food colour
1/3 cupcurd(should be sour)
1/2 cupwater or as required
1 tspbaking powder (or 1/2 tsp or little less baking soda)
As requiredGhee for frying jalebi
Forsugar syrup
1 1/2 cup sugar
1 cupwater
FewSaffron strings
1/4 tspelaichi powder
1Lemon juice

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Steps

1

Making Sugar Syrup : Add sugar and water to a pan. Boil on medium flame until it reaches a 1 string consistency. Add elaichi powder, saffron strings to it. Pour lemon juice so that it will prevent the sugar syrup from crystalization.
2

Take a small portion of syrup in a spoon. Cool it slightly and take it in between your thumb and fore finger. Gently move fingers away from each other and you can check a single string. Remove sugar syrup from stove. Stir and set aside.
3

To make batter for jalebi :Add 1 cup maida to a seiver. Add seived maida to a mixing bowl. Next add curd and turmeric powder. Pour water water little by little and make a thick lump free batter.
4

Now add 1 tsp baking powder and little water. You can add 1/2 tsp soda or a bit less soda if you do not have baking powder. Beat the batter with a whisker in one direction for 3 to 4 minutes. The batter will become smooth. The batter has to be thick but of flowing consistency.
5

Now heat ghee in a wide pan on medium heat to fry jalebi. I have used a polythene cover. Take a glass,place the cover inside it. Pour little batter and tie the end to form a cone shape. Cut a small edge of this cone. Use a sauce bottle as it will be easy. I did not have so used the above method.
6

The batter should be smooth, free flowing and thick. To check if the oil is hot,drop a small portion of batter in the ghee. If it comes up immediately without changing colour or browning, then it is perfect hot.
7

Now squeeze the prepared cone shaped cover in which we filled the batter. Move it in circular motion to get spiral shape. If you are getting thick jalebi then batter is thick. Then add a tbsp of water to the batter and mix it. If you are getting thin jalebi then batter is thin. Add a tbsp of maida and mix well. The batter has to be of perfect consistency.
8

Now squeeze batter gently in circular motion starting from center and moving outside. You will get good shaped jalebi after making few. Make sure ghee is hot and flame should be medium heat.
9

Check the syrup, it must be slightly warm when jalebi is dipped into it. If it is not then slightly heat it. When Jalebi is done it turns crisp. Remove it and add it to warm sugar syrup directly. Allow it to rest for 2 to 3 mins. Remove it to a plate. Continue to make rest of the jalebi in the same method.
10

Serve hot Jalebi. Enjoy crispy and juicy Jalebi.