Recipe: Khameer Jalebi
Prep time: 10 mins
Fermentation time: 12hrs/Overnight
Cook time: 10-20 mins
Servings: 5
Ingredients:
For Sugar syrup/Chashni
2 cup Sugar/Shakkar
1 & ½ cup Water/Paani
½ Lemon Juice/Nimbu
A pinch of Saffron/Kesar

For Jalebi batter:
1 cup AP flour/Maida
2 tbsp Sour curd/Khatta dahi
¾ cup or 150 ml warm Water/gun guna paani

Method:
1. For Chashni, heat water and sugar in a deep bottom pan. Add lemon juice and Saffron. Stir well.
2. Simmer the syrup until it attains one string consistency. Keep this warm.
3. For the Jalebi batter, mix together curd, flour and water. Keep it aside for 12 hrs. or overnight to ferment to give that unique “Khatta” taste.
4. Whisk the fermented batter for 5 minutes. Fill the Jalebi batter in a piping bag or squeeze bottle.
5. Now, heat oil/ghee over medium flame for deep frying.
6. Squeeze the bottle to make concentric circles. Move from outside to inside to make perfect circles.
7. Fry both sides until the jalebis are crisp and lightly golden.
8. Soak the jalebis in warm sugar syrup for 2-3 minutes.
9. Serve hot/warm with chilled Rabdi.

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