Ingredients for Jalebi
For The Batter
1/2 cup plain flour (maida)
1/2 tsp dry yeast
For The Sugar Syrup
1 cup sugar
1 tsp saffron (kesar) strands
2 pinches saffron colour
Other Ingredients
ghee for deep-frying
For The Garnish
1/2 tsp cardamom (elaichi) powder
1 tsp almond (badam) slivers
1 tsp pistachio slivers
Method
For the batter
Combine the yeast with 2 tbsp of warm water in a bowl and keep aside for 5 to 7 minutes.
Combine this yeast mixture with the plain flour in a bowl and mix well.
Add 2 tbsp of water if required to make a thick batter and cover and keep aside for 10 to 15 minutes.
For the sugar syrup
Combine the sugar and 1 cup of water in a broad non-stick pan, mix well and cook on a high flame for 5 to 7 minutes or till the sugar syrup is of 1 thread consistency.
Combine the saffron strands, saffron colour and 2 tsp of sugar syrup in a bowl and add to the sugar syrup and mix well. Keep aside.
How to proceed
Select a plastic bottle with a small hole in the lid and fill with the batter.
Heat the ghee in a broad non-stick pan and press the bottle to form a coil shaped jalebi, starting from the inside to the outside.
Deep-fry till the jalebis turn golden brown in colour from both the sides.
Place the fried jalebis into the warm syrup. Leave for 2 minutes or till they soak the sugar syrup well and then remove from the sugar syrup.
Serve immediately garnished with cardamom powder, almond slivers and pistachio slivers.
For The Batter
1/2 cup plain flour (maida)
1/2 tsp dry yeast
For The Sugar Syrup
1 cup sugar
1 tsp saffron (kesar) strands
2 pinches saffron colour
Other Ingredients
ghee for deep-frying
For The Garnish
1/2 tsp cardamom (elaichi) powder
1 tsp almond (badam) slivers
1 tsp pistachio slivers
Method
For the batter
Combine the yeast with 2 tbsp of warm water in a bowl and keep aside for 5 to 7 minutes.
Combine this yeast mixture with the plain flour in a bowl and mix well.
Add 2 tbsp of water if required to make a thick batter and cover and keep aside for 10 to 15 minutes.
For the sugar syrup
Combine the sugar and 1 cup of water in a broad non-stick pan, mix well and cook on a high flame for 5 to 7 minutes or till the sugar syrup is of 1 thread consistency.
Combine the saffron strands, saffron colour and 2 tsp of sugar syrup in a bowl and add to the sugar syrup and mix well. Keep aside.
How to proceed
Select a plastic bottle with a small hole in the lid and fill with the batter.
Heat the ghee in a broad non-stick pan and press the bottle to form a coil shaped jalebi, starting from the inside to the outside.
Deep-fry till the jalebis turn golden brown in colour from both the sides.
Place the fried jalebis into the warm syrup. Leave for 2 minutes or till they soak the sugar syrup well and then remove from the sugar syrup.
Serve immediately garnished with cardamom powder, almond slivers and pistachio slivers.
