JALEBI

 

                     

Ingredients:

• 2 cups self raising flour
• 1/2 tsp baking powder
• 1 cup yogurt
• Vegetable/canola/sunflower cooking oil for deep frying
• 1 cup sugar
• Few strands saffron
• 1/4 tsp cardamom powder
• 2 drops orange food colour
• 2 tbsps rose water

Method:

• Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
• Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
• Set aside for about 2 hours to ferment.
• Whisk thoroughly before use.
• Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
• Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.
• Deep fry them until they are golden and crisp all over but not brown.
• Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
• Leave for at least 4-5 minutes so that they soak the syrup.
• Take the jalebi out of syrup. 
• Then serve hot.