- 1 cup All Purpose Flour
- 1/2 tsp Baking Soda
- Water, as needed - around 1 Cup
- oil or ghee, to fry jalebi
For Sugar Syrup
- 1 cup Sugar
- 1/2 cup Water
- 1/4 tsp Cardamom powder
- Orange colour ( optional )
- few saffron strands ( optonal )
- 1/2 teaspoon lemon juice
- In a large bowl mix together flour (maida) and baking soda.
- And water to form a flowing consistency batter.Beat for at least 5 minutes.
- The batter should not be too thick or thin. You may need up to 1 cup water depending on quality of maida.
- Cover the batter and let the batter sit for 10-12 hours to ferment.
- In morning, whisk the batter a little. You may need to add little water [around 1 tablespoon] if batter looks too thick at this point.
- 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.
- If you can't get consistency, just make it sticky. Keep the syrup warm while you make the jalebis.
- Now pour this batter in the squeezy tomato ketchup bottles that we get in the market. You can also use a piping bag or make your own with butter paper. Depending on the capacity of the bottle, you can pour less or more in it.
- Meanwhile 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.
Turn over after after a minute so that both sides are coated with the syrup.
Keep them in the syrup for about 2 to 3 minutes. If you keep for two minutes, they will be lightly colored and if you keep for 3 minutes, they will have a deep color.
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!