Jalebi is a must dessert in most happy occasions in North India. These yummy, deliciousness dripping desserts are everyone’s favorite. Before you head to the recipe, let me warn you that you can’t prepare just a very few jalebis. Once the batter is in right consistency, there’s no stopping it.
All purpose flour – 3 cup
Hung curd – 2 cup
Ghee – 1/2 cup
Sugar – 3 cup
Saffron – 5 strands
Powdered green cardamom – 1/2 tsp
Corn flour – 1/2 cup
Baking soda – 1.5 pinch
Sunflower oil – 2 cup
Water – 3 cup
Rose essence – 4 drops
Edible food color – 1/2 tsp
Mix all-purpose flour, cornflour and baking soda in a bowl. Add ghee and food color into it. Add hung curd and water for thick batter. Mix well until it is thick but has a slightly thick consistency.
Keep it aside for 8-10 hours to ferment. To make the sugar syrup, heat water in a pan over medium flame. Add sugar and mix until fully dissolved. Simmer the syrup until it attains one string consistency. Add saffron, cardamom powder and rose essence. Stir well.
Now, heat oil in a pan over medium flame for deep frying. Fill the jalebi batter in a muslin cloth and pierce a small hole in the cloth. Squeeze the muslin cloth to make concentric circles. Move from inside to outside to make perfect circles. Fry till jalebis are crisp and golden.
Soak the jalebis in sugar syrup for 2-3 minutes. Ensure that the sugar syrup is warm and not very hot. Now, remove from the syrup and place on a tray lined with butter paper or foil.