1 cup / 150 gms Maida / All purpose flour
4 tblsp corn flour
1/4 tsp Baking soda
1/4 tsp orange or yellow food colour
4 tblsp yoghurt / curd
150 ml water
FOR SUGAR SYRUP:
3 cups sugar
1.5 cups water
2 tsp lemon juice
6-7 cardamom / elaichi
Oil for deep frying
- Put maida,baking soda. corn flour and food colour in a bowl and give a good mix.
- Add yoghurt . Add water to the flour mixture and make a thick batter, making sure that no lumps remain.
- Cover with a lid and set aside for 15 minutes.
- To make the sugar syrup put sugar and water in a pan
- Put crushed cardamon and lemon juice to it
- Mix until the sugar is fully dissolved.
- Bring it to boil. Let it simmer for 15 seconds. Once you get theone thread consistency of sugar syrup, turn off the flame.
- Heat oil in a pan on medium- high heat.
- Fill the jalebi batter in a piping bag with a single hole nozzle. Alternatively use a plastic bottle with a small hole in the lid .
- Press out round whirls of the batter into the hot oil, working closely.
- Make sure the oil is hot enough (medium high temperature) otherwise the jalebi won't puff
- Fry from both the sides. When jalebi is done it turns crisp.
- Add fried hot jalebis into the warm sugar syrup immediately.
- Sugar syrup must be slightly warm when jalebi is dipped into it.
- The sugar syrup has to be warm or slightly hot when you dunk fried jalebi in it.If it is too hot, then due to the heat the crisp crust of the jalebiwill soften.
- And if it is too cold it won't be absorbed properly.
- Right consistency of the sugar syrup is very importanttoo thick syrup won't be absorbed in the jalebis and too thin syrup will make jalebi soggy.
- Garnish with chopped almond or pistachios (optional)
- Serve hot jalebis and enjoy !!