Who would know that making jalebi at home was this easy.
All you need is:
2 cups flour
4 tbsp besan
2 tbsp baking powder
Food color as needed
1/2 cup water
For sugar syrup:
2 cups sugar
1 water
1 tsp lemon juice
Directions:
For sugar syrup:
Add sugar to a pan.
Add water.
Keep this pan on stove top on low flame and begin to stir, so that the sugar dissolves
On a low to medium flame, cook the sugar syrup
Cook till you get one string consistency in the sugar syrup
Once you get the one string consistency, switch off the flame and add 1/4 tsp lime or lemon juice
Stir well
Keep the sugar syrup on the burner itself so that it remains warm when you add the jalebis in it
For jalebi:
In a mixing bowl add all Dry ingredients and mix.
Then add water. The amount of water to be added depends on the quality of flour used.
Then in round circular directions stir the batter briskly for 4 minutes. This adds volume to the batter and makes it even and smooth.
The batter should have a flowing consistency. Cover and keep the batter to ferment in a warm place for 15 minutes or so.
Stir the batter mixing very well.
Now pour this batter in the squeezy bottle or you can use a piping bag or ziplock bag.
Heat oil for deep frying in a kadai or pan. You can also use ghee or half-half of oil and ghee.
To check the temperature of oil, add a tiny amount of batter to the oil. If it comes up quickly and gradually the oil is hot enough for the jalebis to be fried. The frying temperature is 350 degrees.
Now squeeze the bottle and make concentric rings with the batter.
Either start from the center and move outside or vice versa. Be careful while making the jalebis as the oil is hot.
You won't get perfect shapes as the jalebis keep on moving while you make the circles.
When one side is partly cooked, turn over and fry the other side.
Some jalebis will be cooked faster than others.
Fry till the oil stops sizzling and the jalebis are a light golden. Remove with a tongs or a bamboo skewer. While removing shake to drain the extra oil.
Then immediately put the fried jalebis in the sugar syrup. The sugar syrup should be slightly warm when you add the jalebis in it.
Turn over after after 30 seconds so that both sides are coated with the syrup.
Keep them in the syrup for about a minute.
Remove with a wooden skewer or tongs. Shake lightly so that the excess sugar syrup falls back in the pan. Place them in a plate or tray lined with a foil or butter paper.
Make all jalebi this way. Its better to have a help while doing so. Otherwise it is kind of multi-tasking.
Serve jalebi hot, warm or at room temperature. The leftovers can be kept in an airtight container and refrigerated.
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