Jalebi was the famous sweet of india , Pakistan and Bangaldesh as well as many middle eastern countries.
These sweets can be served warm or cold. This has a somewhat chewy texture.
In south india , we make a same sweet but with the urad dhal batter , which is known ad jangiri. Check my post here.
This jalebi is made with the all purpose flour.
Maida – 2 cup
Besan flour – 100 g
Curd – 1 cup
Water – 1 cup
Yellow food color – a pinch
Corn flour – 1 tbs
Oil for frying
Sugar syrup :
Sugar – 2 cup
Water – 1 ½ cup
Cardamom powder – 1 tsp
Sieve the gram flour and maida twice.
Add the curd to a bowl and whisk the curd well.
Add in the flour to the curd and mix well.
Add thewater , corn flour and yellow food color and mix well.
The batter must be in the consistency of the urad dhal vada batter.
Cover and let it ferment for a day or atleast 12 hours.
Making of sugar syrup :
Mix water and sugar in a heavy bottom pan and bring to boil.
Keep stirring to make into a one string consistency.
Add the rose essence and cardamom powder and mix well.
Take off from flame .
Make the syrup at the same time of making of jalebi , as adding jalebi to the warm syrup absorbs the syrup well.
Making of jalebi :
Heat the oil in a kadai.
I had already stitched a cloth to pour the jangiri , used the same cloth for this too.
Mix the fermented batter well.
Add a ladle full of batter to the cloth and cover the edges.
Pour into the hot oil in a circular pattern.
Fry well till crisp and take off and add into the warm sugar syrup.
Soak for two minutes and take out and arrange in the plates.
Warm jalebis are ready to serve.
@ Nivedhanam of Gayathri's cook spot