#shorts Jalebi - Crispy. Sweet. Irresistible

By Ministry of Curry · 150 min

Ingredients

Instructions

1. Mix the all-purpose flour, gram flour and baking soda in a bowl.
2. Add the ghee, yogurt and warm water and mix until smooth and lump-free; the batter should be cake-like and fall in a thick ribbon from a spoon. Set aside for 20 minutes.
3. Make the syrup: combine the sugar, water, cardamom and saffron in a 2-quart saucepan and bring to a boil, stirring often. Lower the heat and simmer for 5 to 7 minutes until it reaches one-string consistency. Turn off the heat and stir in the lemon juice.
4. After 20 minutes, check that small bubbles have formed on the batter, then pour it into a squeeze bottle with a 2 to 3 mm opening.
5. Heat oil in a frying pan over medium heat. Test it by dropping in a bit of batter: it should float up at once and take about 2 minutes to turn light golden.
6. Adjust the heat to medium. Squeeze the batter into spirals from the centre outwards, about 5 circles per jalebi, making around 6 in a 10-inch pan. Fry 1 to 2 minutes on low heat, flip, and fry another 1 to 2 minutes until lightly golden.
7. Lift the jalebis with a slotted spatula to drain, then dip them in the warm (not hot) syrup for a few seconds, turning once to coat both sides. Remove with tongs.
8. Repeat with the remaining batter.
9. 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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