Jalebi

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                               Jalebi



Who can resist the temptation of fresh, deep-fried jalebis garnished with aromatic saffron strands? for all of you jalebi fans, here is a quick and tasty version that can be prepared without long hours of fermentation.

Preparation Time: 
Cooking Time: 
Makes 15 jalebis

Ingredients


For The Batter 
1/2 cup plain flour (maida)
1/2 tsp dry yeast

For The Sugar Syrup1 cup sugar
1 tsp saffron (kesar) strands
2 pinches saffron colour


Other Ingredients  ghee for deep-frying


For The Garnish 1/2 tsp cardamom (elaichi) powder
1 tsp almond (badam) slivers
1 tsp pistachio slivers


Method 

For the batter
  1. Combine the yeast with 2 tbsp of warm water in a bowl and keep aside for 5 to 7 minutes.
  2. Combine this yeast mixture with the plain flour in a bowl and mix well.
  3. Add 2 tbsp of water if required to make a thick batter and cover and keep aside for 10 to 15 minutes.

For the sugar syrup
  1. Combine the sugar and 1 cup of water in a broad non-stick pan, mix well and cook on a high flame for 5 to 7 minutes or till the sugar syrup is of 1 thread consistency.
  2. Combine the saffron strands, saffron colour and 2 tsp of sugar syrup in a bowl and add to the sugar syrup and mix well. Keep aside.

How to proceed
  1. Select a plastic bottle with a small hole in the lid and fill with the batter.
  2. Heat the ghee in a broad non-stick pan and press the bottle to form a coil shaped jalebi, starting from the inside to the outside.
  3. Deep-fry till the jalebis turn golden brown in colour from both the sides.
  4. Place the fried jalebis into the warm syrup. Leave for 2 minutes or till they soak the sugar syrup well and then remove from the sugar syrup.
  5. Serve immediately garnished with cardamom powder, almond slivers and pistachio slivers.

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