For us Indians any celebration or festival is incomplete without sweets. During festivals almost all the Indian kitchens have same scene~mother's and grandmother's standing for hours, sweating profusely but still making amazing sweets to feed all the greedy tummies. Jalebi is one sweet which was never made in my home, but on many weekends my dad used to treat us with the jalebi ,samosa and poha from the famous sweet shop in town. There was always a long queue in that shop..and the jalebi's used to vanish in no time.
When I saw Srivalli's Indian Cooking Challenge this time, I was holidaying and could not take part, but the jalebi's were daily floating in my dreams :) So after returning I made these. The process was very simple and the result was crisp finger licking good Jalebi's.
For the batter:
All Purpose Flour- 100 grams
Cornflour- 30 grams
Curd- 1 cup
Lime Juice- 1 tsp
Hot Oil- 1 tbsp
Saffron Colour- a pinch
For the sugar syrup:
Sugar- 1 Cup
Water- 1/2 Cup
Lime Juice- 1/2 tsp
Saffron- few strands
Cardamom Powder- a pinch
Oil to fry the jalebis
- In a bowl mix together all the ingredients of the batter. Whisk everything together so that there are no lumps. Set aside overnight for fermentation.
- Make Sugar syrup by mixing sugar and water and boil it till light syrup consistency is achieved. Add in saffron, cardamom powder and lime juice. Keep the syrup warm.
- Heat oil on medium flame.
- In a squeezy ketchup bottle transfer the batter.
- Once the oil is hot squeeze the batter directly in the hot oil in the shape of spirals. Keep the temperature of the oil medium hot.
- Once the jalebis are fried , drop the hot jalebis in warm sugar syrup. Take out the jalebis in a minute out of the syrup.
- Serve the jalebis hot.
- Keep the batter thick.
- The oil should be medium hot.
- Make thin jalebis so that they stay crisp.
- Jalebis can be served with hot milk or rabri.