Jalebi

Jalebi 

Serves – 12

For Batter 

Flour, all purpose (Maida) – 2cups/250gms

Water – 1¼ cup/300ml

Oil – for frying 

For Syrup 

Sugar – 4cups/1kg

Water – 1¼ cup/300ml

Saffron – few strands

Jalebi

Method 

For the sugar syrup, mix sugar and water and bring to a boil. Add saffron or yellow colour to it. Make sure the syrup is neither too thick or too thin. If thick the sugar will coat the jalebi making it sticky and hard, if it is too thin then it will make the jalebi soggy. 

For the batter mix flour and water both and keep it in a warm corner overnight to ferment. DO not over it, I placing a lid leave a little space open.

Using your hands whip in air into the batter. Do this for 10mins with short breaks. Fill the batter into a squeeze bottle. 

Heat Oil in a flat pan and pipe the batter in hot oil, Fry till crisp and the colour of the jalebi turns light brown. Remove and add it to sugar syrup. The temp of the syrup should be warm.

Note - If the batter over ferments add a handful of maida and water. This will delay/stop the fermentation for some time.