Jalebi - Crispy. Sweet. Irresistible

By Ministry of Curry · 120 min

Ingredients

Instructions

1. Put the all-purpose flour, gram flour and baking soda in a bowl and mix well.
2. Add the ghee, yogurt and water and whisk until the batter is smooth and lump-free; it should be cake-like and fall in a thick ribbon from a spoon.
3. Rest the batter for 20 minutes, until small bubbles appear on its surface.
4. Meanwhile, put the sugar, water, cardamom and saffron in a 2-quart saucepan and bring to a boil, stirring often.
5. Lower the heat and simmer for 5 to 7 minutes, until the syrup reaches one-string consistency. Turn off the heat and stir in the lemon juice.
6. Pour the batter into a condiment bottle with a 2 to 3 mm opening.
7. Heat oil in a frying pan over medium heat. Test it by dropping in a bit of batter: it should rise to the surface right away. Then it should take about 2 minutes to turn light golden.
8. Lower the heat to medium and squeeze the batter in spirals from the centre outwards, making about 5 circles per jalebi and about 6 jalebis in a 10-inch pan.
9. Fry 1 to 2 minutes on low heat, flip carefully, and fry another 1 to 2 minutes until lightly golden.
10. Lift the jalebis with a slotted spatula to drain the oil, then dip them briefly in the warm (not hot) syrup, turning once to coat both sides. Remove with tongs, leaving excess syrup in the pot.
11. Repeat with the remaining batter, then arrange the jalebis on a plate and garnish with pistachios and rose petals.

Summarized from Ministry of Curry's video. Watch it for the details.

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