Jalebi

Making sugar syrup Add sugar and water to a pot

Boil on a medium heat until it reaches a 1 string consistency

Take a small portion of the syrup in a spoon

Cool it slightly

Take it in between your thumb and fore finger

Gently move the fingers away from each other, you must see a single string

Pour lemon juice, cardamom powder and saffron

Remove from heat

Stir and set aside

If your syrup goes beyond this stage, then sprinkle some water and mix

Recheck for the 1 string consistency

Make batter for jalebi – follow A or B A

Method 1: For Instant jalebi : Add maida, cornflour and turmeric to a mixing bowl

Mix everything well until uniform

Next add curd

Pour water & make a thick lump free batter

The batter has to be thick but of flowing consistency

If needed add more water

Beat the batter well with a whisk in one direction in a circular motion for 4 mins

The batter will turn smooth

OR B

Method 2: For fermentation : Mix together maida, besan & turmeric in a bowl

Pour water & make a thick batter of pouring consistency

Cover and ferment for 12 to 24 hours until the batter gets a very mild sour flavor

The batter will not rise, but will have tiny bubbles on top

How to make jalebi Heat ghee or oil on a medium heat to fry jalebis

If using oil, then add 1 to 2 tbsp ghee to the oil

This enhances the flavor

Pour 1 tsp lemon juice to the batter & mix

Skip the lemon juice if you have fermented the batter

Add soda and mix gently just until combined

Check batter consistency: The prepared batter must be smooth free flowing and thick

Spoon just 2 to 3 tbsp of batter to the sauce bottle to check if the consistency is right

Next check if the oil is hot enough by dropping a small portion of the batter

It has to come up immediately without browning

Now squeeze the bottle gently and move in circular motion to get spiral

If you are getting very thick jalebi, then the batter is thick

Next if you are getting very thin flat jalebis the batter is thin

To fix thick batter, add a tbsp or more water

Next to fix thin batter, add a tbsp of maida (all purpose flour)

Take a look at the pic in the FAQ section to fix the batter

Mix the batter well

Spoon it to the bottle

Frying jalebi Ensure oil is hot and the flame set to medium high heat

Squeeze in the batter gently in circular motions starting from the center moving outside

You can also do it the other way

You will get properly shaped ones after making a few

While the jalebi is getting fried, check the syrup

It must be slightly hot to warm when the jalebi is dipped into it

If not heat up a bit

The last 1 minute, turn the flame to low and fry the jalebi

This helps to make them extra crisp

When the jalebi is done it turns crisp

Remove it with a skewer and add to the warm sugar syrup directly

Allow to rest for 2 mins

Remove to a plate

Continue to make more jalebis

Serve jalebi hot