DISH NAME : INSTANT JALEBIS

Preparation Time : 20 minutes

Cooking Time : 25 minutes

Description

Yeast is used to ferment the jalebi batter quickly rather than keeping overnight to ferment.

Note

1. Do not allow the jalebi batter to over-ferment.
2. Fry the jalebis immediately once the batter has rested for 10 minutes.

Method

JALEBI BATTER:-
1) Sieve plain flour and gram flour together.
2) Dissolve the yeast in 2 tbsp of water.
3) Mix the flour mixture, yeast solution, ghee, sugar and lemon yellow food colouring with 2/3 cup of water to make a thick batter, making sure that no lumps remain. Keep aside for 10 minutes till yeast ferments.
4) Heat clarified/oil in a broad saucepan .
5) Fill jalebi batter into a piping bag with a single hole nozzle or sauce bottle or a thick cloth with a small hole in the centre which is finished with button-hole stitch.
6) Press out round whirls of the batter into the hot clarified butter, working from centre to the outside of the whirl.
7) Deep fry the jalebis till golden brown and transfer immediately into the warm sugar syrup. Drain after 5 minutes and serve hot.

SUGAR SYRUP:-
1) Dissolve the sugar in 1 cup of water and simmer till the syrup is of 1 thread consistency.
2) Add saffron and lemon juice and mix. Remove from the fire and keep aside.

Serving Suggestions

Serve either hot or at room temperature. Generally served warm.