jalebi

Ingredients:
2 cups All purpose flour (maida)
11/2 tbsp fine grained semolina or rice flour
1/4th tsp baking powder
2 tbsp curd (plain yogurt)
11/4th cups warm water
1/2 tsp saffron threads, slowly dry-roasted and powdered
3 cups sugar
22/3rd cups water
1/2 tsp green cardamom seeds powder
11/2 tbsp kewra water or rose water
Ghee or vegetable oil for frying

Method:

  • Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl).
  • Mix well with a whisk.Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.Set aside for about 2 hours to ferment.Whisk thoroughly before use.
  • Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
  • Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils.
  • Make a few at a time.Deep fry them until they are golden and crisp all over but not brown.
  • Remove from the kadhai and drain on kitchen paper and immerse in the syrup.Leave for at least 4-5 minutes so that they soak the syrup.
  • Take the jalebi out of syrup and serve hot.