Jalebi | How to make Instant Jalebi
Yield: 20 pieces
Materials
- 1 Cup Maida/All purpose Flour
- 3 Teaspoon Cornflour/Cornstarch
- 2 Teaspoon Ghee
- 2 Teaspoon Yogurt
- 1/4th Teaspoon Salt
- a Pinch Orange Food Color
- 1/3 Cup Water
- 1 Teaspoon Eno Fruit Salt
- 1 Cup Sugar
- 1 Cup Water
- 1/2 Teaspoon Lemon Juice
- Oil / Ghee for frying
- Piping bag/ziploc bag/Squeezy bottle
Instructions
- In a sauce pan add sugar and water and let it cook on low to medium flame. I cooked it till it was thick close to one string consistency.
- Add lemon juice to the sugar syrup to avoid crystalization. Turn the gas to the lowest flame so that the syrup stays warm.
- In a wide frying pan, add ghee or oil to heat. Let it heat on a slow to medium heat as you prepare the batter.
- Now,in a mixing bowl add all the ingredients for the batter except water and Eno Fruit salt.
- Add water little by little to make the batter not too thick or thin, it should be in a runnung consistency.
- Before adding the Eno fruit salt, make sure that the ghee in frying is hot,
- Add Eno and mix gently. The batter will turn airy and light.
- Now its time to add the batter to a piping bag, or a squeezy bottle you are using to make the jalebi.
- Slowly start making the jalebis by dropping the batter in a swirling motion.
- Fry them on low to medium flame till crisp.
- Take it out once it is crispy and dip it into the sugar syrup. Make sure they are dipped for more than a couple of minutes so that they stay crispy and do not absorb too much of the syrup.
- Repeat the process, until you have used the entire batter.
- Place the Jalebi on a serving plate and garnish it with chopped almonds and rose petals.
- Serve them hot and crsipy.