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INSTANT JALEBIS Recipe | | Indian Sweets Recipe by Tarla Dalal |
| | INGREDIENTS | For the jalebi batter
1 cup plain flour (maida)
1 teaspoon Bengal gram flour (besan)
1/2 teaspoon fresh yeast, crumbled
1 tablespoon melted ghee
1 teaspoon sugar
2 to 3 drops of lemon yellow food colouring
For the sugar syrup
2 cups sugar
A few saffron strands
1/4 teaspoon lemon juice
Other ingredients
Ghee for deep frying
| | METHOD | For the jalebi batter
Sieve the plain flour and gram flour together.
Dissolve the yeast in 1 tablespoon of water.
Mix the flour mixture, yeast solution, ghee, sugar and lemon yellow food colouring with 2/3 cup of water to make a thick batter, making sure that no lumps remain.
Keep aside for 10 minutes till the yeast ferments.
For the sugar syrup
Dissolve the sugar in 1 cup of water and simmer for 5 minutes till the syrup is of 1 string consistency.
Add the saffron and lemon juice and mix.
Remove from the fire and keep aside.
How to proceed
Heat the ghee in a broad saucepan (the ghee should be approximately 25 mm. (1 inch) deep).
Fill the jalebi batter into a piping bag with a single hole nozzle or a thick cloth with a small hole in the centre which is finished with button-hole stitch.
Press out round whirls of the batter into the hot ghee working closely from outside to the centre of the whirl [approximately 50 mm. (2 inch) diameter].
Deep fry the jalebis till golden brown and transfer into the warm sugar syrup.
Drain immediately and serve hot.
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