This sweet, syrupy spiral delicacy has a mind-blowing fan base. And naturally so, the delicious sweetness and crunch is what everybody loves.
JALEBI
Ingredients
1½ cups + 2½ tablespoons refined flour (maida)
1 teaspoon soda bi-carbonate
2½ cups sugar
2 tablespoons milk
½ teaspoon green cardamom powder
A large pinch of saffron
Ghee for deep frying
¼ tsp edible yellow or saffron food colour (optional)
Blanched, peeled, and slivered pistachios for garnish
Rabdi to serve
Method
1. Mix 1½ cups refined flour and soda bi-carbonate in a large mixing bowl. Add 1½ cups water and mix well with your hand till a smooth batter is formed. Continue to mix for 10-15 minutes. Make sure that there are no lumps. Cover and leave it overnight to ferment.
2. To make the sugar syrup, heat sugar and 2½ cups water in a deep pan. Cook till the mixture comes to a boil and continue to cook till sugar melts.
3. Add milk and mix. Collect the scum that forms on the surface of the syrup and discard it.
4. Cook till the mixture reaches one string consistency. Add green cardamom powder and saffron and mix well.
5. Switch the heat off.
6. Once the batter is fermented, mix it again and add remaining refined flour and continue to mix for 2-3 minutes. Add the food colour and mix till well combined.
7. Heat ghee in a jalebi tawi or a flat kadai or a frying pan on medium heat.
8. Pour batter into a jalebi cloth and then squeeze it into medium hot ghee giving it a jalebi shape. Start from outside to inside for better results.
9. Deep fry till golden and crisp. Drain and soak in the sugar syrup for 5 minutes.
10. Drain and garnish with slivered pistachios. Serve with rabdi.
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Best cooked in Wonderchef Kitchenware.
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