Fresh hot syrupy jalebis are a hit at any chaat party.They can be easily made at home with some practice.
This recipe will give you one of the best homemade jalebis – crisp, crunchy, syrupy and juicy.
1 cup Refined Flour.Refined flour (maida) 1 cup
1/2 cup Dahi (Yogurt) 1/2 cup
3 cups Sugar
1 tbsp Milk
Kesar (Saffron) a few sprigs
Ghee for deep-frying
In a large bowl, whisk refined flour, yogurt and sufficient water to a smooth and pouring consistency batter.
Cover and keep in a warm place to ferment for 24 hours. Beat the batter with your hands again for 15 minutes.
Cook sugar with 2 cups water in a deep non-stick pan on high heat, stirring continuously, till the sugar dissolves. Add milk and when the scum rises to the top, collect it with a ladle and discard. Add saffron and cook, stirring, till the syrup reaches one string consistency. Keep the syrup warm.
Heat sufficient ghee in a kadai on medium heat. Pour some batter onto a jalebi cloth (muslin cloth with small hole in centre), gather the edges and make a tight potli or Jalebi bottle available in market,you can also use plastic pipping bag .
Squeeze round spirals into the hot ghee and deep fry,turning them over gently a few times, till they are evenly golden and crisp.
Drain and soak in sugar syrup for 2-3 minutes. Take them out of the syrup and serve hot.