Jalebi, is a sweet popular in Persia and countries of the Indian Subcontinent such as India, Pakistan, Sri Lanka, Nepal, andBangladesh. It is made by deep-frying batter in pretzel or circular shapes, which are then soaked in syrup.
- 2 cups All purpose flour (maida)
- 11/2 tbsp. fine grained semolina or rice flour
- 1/4th tsp. baking powder
- 2 tbsp curd (plain yogurt)
- 11/4th cups warm water
- 1/2 tsp. saffron threads, slowly dry-roasted and powdered
- 3 cups sugar
- 2 2/3rd cups water
- 1/2 tsp green cardamom seeds powder
- 11/2 tbsp. kewra water or rose water
- Ghee or vegetable oil for frying
- Mix flour, semolina or rice flour, baking powder, yogurt and water in a bowl (preferably a ceramic bowl) 3/4th cup of. Mix well with a whisk.
- Remaining water and mix well and then add 1/8th tsp. Saffron powder, and whisk until smooth.
- Simmer for about 2 hours set aside for.
- Whisk well before use.
- Prepare syrup by dissolving sugar in water string. Just before the syrup is ready add saffron and cardamom powder.
- Heat oil in a kadhai. A steady stream (or coconut shell with a hole) Pour the batter into the form in the kadhai coils. A few at a time.
- Deep fry them until they are golden and the crisp but not brown.
- Kadhai Remove and drain on kitchen paper and immerse in syrup.
- Leave for at least 4-5 minutes so that they soak the syrup.
- Take them out of syrup and serve hot.