Jalebi

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Ingredients list for Jalebi

• 1½ cups +2 tablespoons Refined flour (maida)
• 2 cups Sugar
• 2 Lemons cut into wedges
• a few Saffron strands
• 2 cups Pure ghee

Method

1. Cook the sugar with 2 cups water in a deep non-stick pan on high heat, stirring continuously, till the sugar dissolves. Add lemon wedges, cook on medium heat and bring it to a boil.
2. Place the refined flour in a bowl, add 1½ cups water and beat with your hands for 15-20 minutes to make a light smooth batter. Cover the bowl and keep in a warm place to ferment for 24 hours.
3. Add 2 tablespoons refined flour and whisk well for 10 minutes.
4. Collect the scum from the sugar syrup, which rises to the surface with a ladle and discard. Cook, stirring, till the syrup attains a one-string consistency. Add saffron and mix well. Let the syrup cool, but ensure that it remains lukewarm.
5. Heat ghee in a non-stick pan on medium heat. Pour some of the batter into a squeeze bottle. Hold the bottle over the hot ghee and gently squeeze the batter into the ghee in spiral shapes. Start from the outside and work inwards for better results.
6. Cook, gently turning the jalebi over occasionally, for 8 minutes on each side or till golden and crisp. Drain and soak in the sugar syrup for 2-3 minutes.
7. Drain and serve hot.

Nutrition Info