- 1 cup Plain Flour
- 2 teaspoon cornflour
- 1 teaspoon instant yeast
- 1 teaspoon oil
- 1/8 teaspoon cardamom Powder
- 1 tablespoon plain yogurt
- a pinch of orange food color
- 3/4 cup Warm Water
For Sugar Syrup:
- 1-1/4 cups Sugar
- 1 cup Water
- 1 teaspoon lemon juice
- 1/4 teaspoon cardamom powder
- few strand of saffron
In a bowl, mix together the plain flour, cardamom powder, instant yeast and cornflour.
Add yogurt, oil, and Water to the dry ingredients.
Mix well until there are no lumps.
When done, cover the jalebi batter.
Place it in a warm place for 24 hours or overnight, till it is fermented (the batter will rise on fermentation).
Once the batter is fermented stir the batter in a cut and fold motion to combine it once again.
Preheat oil for frying the jalebi’s.
To Make Sugar Syrup:
Take a saucepan, add Water, sugar and saffron. Cook for 15 minutes on medium heat.
Reduce flame to a low simmer and add Cardamom Powder and Lemon Juice.
When the sugar becomes thick and stringy of one string consistency.Turn off the heat and keep aside.
Mix the fermented jalebi batter well and put it in a ketchup or mustard bottle with a spout (zipper bag or piping bag can be used).
Squeeze out the batter into the hot oil in approximately 8 small circular motions.
Jalebi should about 2-3 inches in diameter.
Fry until the bottom side looks golden and flip once to cook the other side.
With tongs, remove jalebi, shake off excess oil and place directly into sugar syrup.
Allow jalebi to remain in the syrup for just a minute (flipping to coat both sides), shake off excess sugar syrup and place onto a plate. Jalebi is ready to serve. ENJOY!!