Jalebi/ Jilebi

Jalebi/ Jilebi

A popular sweet in Indian shops. Thanks to Girija and Roja who inspired me in this art. Stepped away from these simple recipes and it was for Diwali my friend suggested this recipe while Indian shops never played with mouth-watery sweets. By now I would have tried often to find out the crisp and crunch in jalebi and the consistency in sugar syrup. Now I did this recipe for meenu - it went well.

Ingredients:

For batter:

All purpose flour/ Maida – ½  cup

Dry yeast – ½ tsp

Colour – ½ pinch (saffron color)

Ghee/ oil – to fry

For syrup:

Sugar – 1 cup

Water – ¼ cup

Method:

Soak yeast with 2 tbsp of water and keep aside for 10 minutes. Add flour in a bowl and the yeast – mix well. Maintain the consistency of water and make a thick batter. Keep aside for 15-20 minutes for fermentation. Add the required colour to it. Take a jalebi container or a plastic bottle with a beak like lid and fill it with batter. Heat water and sugar in a pan and allow it to boil. When the syrup goes little sticky reduce the flame and get ready for the fried jalebis.

Heat ghee/oil in a pan. Press the batter to the ghee/oil to form a coil shaped jalebi. I lost the shape for few. L

Deep fry the jalebis till it turn golden brown. Toss both sides. Dry it and dip the fried jalebis in sugar syrup for few minutes and serve it. Ummmmh!

Note: I kept aside my jalebi container and used a thick coconut oil cover – cut open one side – fill the batter – make a tiny hole using scissor at another end. Squeeze the batter to ghee/oil and tie the end with a rubber band. Use the same way for rest of the batter.