Jalebi

Ingredients

• 1 cup Maida (All purpose flour / Refined flour)
• 1/4 cup Cornflour
• 1 cup fresh Yogurt (Curd / Dahi)
• 1/2 tsp Baking Powder
• 1 cup Sugar
• 1 cup Water
• 1/4 tsp Red-orange Food Color or Yellow Food Color
• Oil for deep frying

Instructions

1. Take a big bowl and add 1 cup Maida, 1/4 cup Cornflour, 1 cup fresh Yogurt,1/2 tsp Baking Powder and 1/4 tsp Red-orange Food Color or 1/4 tsp turmeric powder. Add about 1 cup of water and mix all the ingredients well. Make a batter of smooth and pouring consistency. It should not be too thin or too thick.
2. Cover the batter and refrigerate it for 12 - 24 hours. It will help to ferment the Jalebi batter. If you don't want to keep it aside that long then you may use active yeast and keep it aside for 1 hour.
3. Cook 1 cup of sugar with 1 cup of water in a deep non-stick pan on low heat, stirring continuously, till the sugar dissolves and till you have a thick two-strand sugar syrup / chasni. Keep it warm on the stove.
4. Now Heat good amount of oil or ghee in a pan / Kadai on medium heat to about 150C / 160C, about 300F TO 320F. Fill the prepared Jalebi batter either into a squeeze bottle, just like bottle of tomato ketchup or you can put the batter in zip lock bag with a small hole. Squeeze round spirals into the hot oil and deep fry, turning them over gently a few times, till they are evenly golden and crisp.
5. Drain the fried Jalebi quickly from oil and dip in sugar syrup / chasni. Take the Jalebi out from the syrup, garnish with few saffron strands and serve hot. You can also put Jalebi in plate and then pour syrup on top of them.

Notes

You can make jalebi with the help of muslin cloth as well, for that you need to pour the batter in the cloth, gather the edges and make a tight potli, then make a small hole and pour the jalebi in hot oil. You can add about 1/2 tsp green cardamom seeds powder and 1/2 tsp rose water in batter for bringing more flavors in jalebi.