Thursday, 25 October 2012






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


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  
ontinuously, 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. 


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