Ingredients Maida/ All purpose flour - 1 Cup Besan/ Chickpea flour - 2 tsp Yoghurt - 2 tsp Ghee/ Clarified Butter - 2 tsp Yellow Food color as required (I used gel color) Water - 1/2 Cup - 3/4 cup Eno Salt - 1 tsp (1/2 tsp baking soda + 1/2 tsp lime juice) Oil/Ghee to fry For Sugar Syrup Sugar - 3/4 cup Water - 1/4 cup Cardamom pods - 2 Saffron a pinch Rose water - 1 tsp Lime juice - 1/2 tsp or Cream of tartar - 1/4 tsp (this avoid the sugar from crystallizing) For Sugar Syrup 1. Boil sugar and water in a saucepan. Boil until its slightly thickens, good enough to coat your finger when you touch the syrup. 2. Now add cardamom, rose-water, saffron and lime juice. 3. Keep the flame low. We want syrup warm Jalebi 1. In a mixing bowl add maida, besan, ghee, yogurt and add enough water to make medium consistency batter. 2. Add yellow food color and add eno salt. Mix well 3. Pour the batter into a piping bag/zip lock bag. Start making jalebi's in hot oil/ghee. 4. Put the hot jalebi into warm syrup. We don't have to put for too long. Just dip the jabeli in sugar syrup and take out. We want it to crispy and not soggy.
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