INGREDIENTS
For the jalebi batter
500 gm refined flour, 100 gm bengal gram flour (besan), 100 gm curd, beaten, Salt to taste, 50 ml warm oil, A few drops of yellow/saffron food colour
For pouring batter
1 mtr muslin cloth or 2 medium sized squeeze bottles
For frying
2 kg pure ghee (or as required for frying)
METHOD
• Sieve refined flour and besan together.
• Add in a pinch of salt and beaten curd add warm oil and water.
• Prepare a batter of dropping consistency. Add yellow colour/saffron colour. Keep it covered overnight or for 24 hours in winters.
• Prepare sugar syrup of one string consistency with sugar and water (2:1), stirring continuously on a medium flame or else the sugar will caramelize. Add saffron strands. Add milk to clarify it, remove the scum from the surface with the help of a ladle and discard.
Add rose water. Strain through a muslin cloth and use as and when required.
• Heat ghee in a jalebi kadhai.
• Put prepared batter in a squeeze bottle or in a muslin cloth (with a hole) and gently squeeze the batter into hot ghee in spiral shapes. Start from the outside and work inwards for better results.
• Fry till crisp. Do not over-brown.
• Remove when done & immediately dip into warm sugar syrup for 2 minutes.
• Remove and serve hot garnished with silver leaf (optional), pistachio nuts and almond slivers. Sprinkle dried rose petals.
Chef Tips:
- Avoid using food colour, you can use very good quality Bengal gramflour instead.
- Batter can be poured through a plastic sauce dispenser bottle into the hot fat in a Jalebi Karahi.
- In winters, to ferment batter properly, add a little readymade batter from your trusted sweet vendor / halwai into your ingredient of batter.
