Jalebi

Jalebi

Ingredients:

1 cup maida (refined flour)

1/2 cup yogurt

3 cups sugar

1 tbsp milk

1/2 tsp saffron 

1/4th tsp baking powder

1/2 tsp green cardamom  powder

11/2 tbsp kewra water 

Ghee for deep-frying

Water as required

Method:

1. In a large bowl, whisk refined flour, yogurt, baking powder, sufficient water to a smooth & 

    pouring consistency batter.

2. Cover, keep in a warm place to ferment for 24 hours. Beat the batter with your hands again 

    for 15 minutes, add half of saffron & mix well.

3. Cook sugar syrup with 2 cups water in a deep non-stick pan on high heat, stirring  
     continuously, till the sugar dissolves.

4. Add milk & when the scum rises to the top, collect it with a ladle & discard. Add 

    saffron, cardamom powder & cook, stirring till the syrup reaches one string consistency.

5. Add kewra water . Keep the syrup warm.

6. Heat sufficient ghee in a kadai on medium heat.

7. Pour some batter onto a jalebi cloth, gather the edges & make a tight potli.

8. Squeeze round spirals into the hot ghee & deep fry, turning them over gently a few times, till 

    they are evenly golden & crisp.

9. Drain from the kadhai on kitchen paper & soak in sugar syrup for 10-15 mins

10. Take them out of the syrup & serve hot.