JALEBI

Ingridients:

• All purpose flour (Maida)- 1 cup,
• Chickpea flour (Besan) – 1 tsp,
• Sugar (chini) – 1 cup,
• Yogurt (Dahi)- 1 tsp,
• Cardamom powder ( Ilaichi) – 2-3 pinch,
• Saffron (Kesar)-  few,
• Baking soda- 1 pinch.

METHOD:

1.    Take maida in a big bowl. Add besan and yougurt.

2.    Prepare smooth batter by adding water. Batter should be thick like dosa batter.

3.    Cover it and keep in warm place for at least 24 hrs.

4.    Once the batter is fermented stir the batter for 2 mins.

5.    Now in a pan add sugar and little water , boil on medium heat until the sugar dissolves and it should be in one string consistency.

6.    Add saffron  and cardamom powder to syrup.

7.    Heat oil in flat bottom pan. Add drop of batter in hot oil, if batter comes up immediately then oil is ready…turn gas on medium flame.

8.    Pour batter in  jalebi mould.  Lightly press mould onto medium hot oil in circular motion.

9.    Fry the jalebie until golden brown color. drain the excess oil out and immediately dip into the  sugar syrup.

10.  Let  Jalebi rest in the sugar syrup for at least a minute. Drain the excess syrup and keep in serving plate.