This Jalebi recipe by Mamta Runwal will rock your world. They turn out to be perfectly crispy and golden. We apologize in advance if you end up eating 10-15 all by yourself. Follow the directions and videos carefully to master this crispy, sugary intricate sweet.
INGREDIENTS
For the Jalebi batter
1 cup maida (flour)
1 teaspoon besan (gram flour)
1 teaspoon rawa (semolina)
1 tablespoon yogurt
3/4 cup luke warm water
For the sugar syrup
1 cup sugar
1 cup water
1 teaspoon saffron strands
2 teaspoon milk
For frying and garnishing
2 cups of ghee
2 tablespoon pistachios
PREPARATION
Mix all ingredients properly and keep the batter for whole night in some warm place. Syrup method and ingredients are given with photo below. Follow the steps carefully.
Fermented batter is ready and look at its consistency. Keep the batter at least hours to get good Jalebi.
STEP 1
First make the sugar syrup. Take 1 cup sugar, add 1 cup water in it and bring it to boil. Let the syrup boil for 5-6 minutes. Add safforn strands for the beautiful kesari (golden) color and lovely aroma.
While the sugar syrup is boiling add 2 teaspoon of milk to get crystal clear syrup. Remove the dirt which will form on the sides with the help of spoon.
STEP 2
Pour the fermented batter in a sauce bottle shown in the picture to make the Jalebi.
STEP 3
Put ghee in the frying pan and start putting the Jalebi in the hot ghee. After 2 to 3 minutes turn the Jalebi’s upside down and fry till golden in color.
STEP 4
Lovely crispy golden Jalebis is ready to be taken out of the ghee.
STEP 5
After taking out from ghee dip these Jalebis in hot syrup for 2 minutes. Let the Jalebis soak the syrup.
STEP 6
Ready to be served hot. Sprinkle with chopped pistachios.
