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.
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.
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