jalebi
1 cup all purpose flour, also known as maida
1 tablespoon chickpea flour, also known as besan
1/4 teaspoon cardamom powder
1/4 teaspoon baking powder
pinch of baking soda
3 tablespoons yogurt
orange food color, optional
water, as needed - around 1/2 cup + 2-3 tablespoons
oil or ghee, to fry jalebi
sugar syrup
1 cup sugar
1/2 cup water
1/4 teaspoon cardamom powder
few saffron strands
1/2 teaspoon lemon juice
* In a large bowl mix together flour (maida), chickpea flour (besan), baking powder and baking soda.
*Add yogurt, cardamom powder and mix
* Add food color (if using) and water to form a flowing consistency batter.
* The batter should not be too thick or thin. You may need up to 3/4 water depending on quality of maida and besan.
* Cover the batter and let the batter sit for 1 hour to ferment.
Meanwhile add sugar to a pan. Add water and mix with sugar and let it all come to a boil.
Once it comes to a boil, add cardamom powder, saffron strand and lemon juice.
Let it simmer till syrup becomes sticky and form a one string consistency. Basically place a drop of syrup in between your thumb and index finger and then when you move fingers away from each other, it should form a single thread.
* Transfer jalebi batter into a squeeze bottle. The one I used had a very small tip hence the thin jalebis.
* heat oil or ghee in a pan or kadai. I used a combination of the two. Keep heat to medium-low.
* Squeeze batter in hot oil, making spiral motion from inside to outside. Remember to keep at low heat else you won't be able to form the shape. If the batter is dispersing in the oil, maybe it's too thin and you need to add some flour to it. Once you have made the spiral shape with the batter, increase the heat to medium-high.
* Fry till crisp from both sides. Remove from oil and immediately dip in warm sugar syrup, few seconds on each side is good enough.
* Remove jalebis from the sugar syrup and transfer to a serving plate. Enjoy homemade jalebi with milk or rabri. You may garnish with some nuts on top!