Preparation Time: 15 minutes
Cooking Time: 25 minutes
Makes 15 jalebis
Ingredients for the batter
½ cup plain flour (maida)
½ tsp dry yeast
Ingredients for the sugar syrup
1 cup sugar
1 tsp saffron (kesar) strands
2 pinches saffron colour
Ingredients for the garnish
½ tsp cardamom (elaichi) powder
1 tsp almond (badam) slivers
1 tsp pistachio slivers
Ghee for deep-frying
How to make the batter:
Combine the yeast with 2 tbsp of warm water in a bowl and keep aside for 5 to 7 minutes.
Combine this yeast mixture with the plain flour in a bowl and mix well.
Add 2 tbsp of water if required to make a thick batter and cover and keep aside for 10 to 15 minutes.
How to prepare for the sugar syrup:
Combine the sugar and 1 cup of water in a broad non-stick pan, mix well and cook on a high flame for 5 to 7 minutes or till the sugar syrup is of 1 thread consistency.
Combine the saffron strands, saffron colour and 2 tsp of sugar syrup in a bowl and add to the sugar syrup and mix well. Keep aside.
Select a plastic bottle with a small hole in the lid and fill with the batter. Heat the ghee in a broad non-stick pan and press the bottle to form a coil shaped jalebi, starting from the inside to the outside. Deep-fry till the jalebis turn golden brown in colour from both the sides. Place the fried jalebis into the warm syrup. Leave for 2 minutes or till they soak the sugar syrup well and then remove from the sugar syrup. Serve immediately garnished with cardamom powder, almond slivers and pistachio slivers.
Recipe coordinated by Rama Sreekant