Prep Time: 10 min
Total Time: 45 min
- 1/2 cup All Purpose flour
- 1 teaspoon besan (gram flour)
- 1/2 teaspoon yeast
- 1/2 teaspoon oil
- 1/2 teaspoon sugar
- Edible color-red a pinch
- About 1/3 cup of lukewarm water
- 1 cup sugar
- 1/2 cup water
- Pinch of cardamom powder
- Oil to fry
- Dissolve the yeast in warm water and let it sit for about five minutes.
- Mix the flour, besan (gram flour), oil,pinch of edible color and sugar together.
- Add the yeast solution and mix well, making sure that there are no lumps and the batter is smooth.
- Set the batter aside and let it sit in a warm place for one hour.
- Make sure the batter is fermented, but do not over ferment.
- Boil the sugar and water together. Up-to one thread consistency.To check for one thread consistency, carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and gently tease apart. If one thread is formed between your finger and thumb the syrup is done.
- Heat the oil in a flat frying pan about 1 1/2″ deep. To check if the oil is ready, put one drop of batter in the oil, the batter should sizzle and come up without changing in color right away.
- Fill the Jalebi batter into a piping bag with a number 3 nozzle. You can also use an empty bottle (i.e. empty ketchup or mustard bottle).
- Squeeze the Jalebi batter out in the hot oil in a pretzel shape to about 2 inches in diameter.
- Fry the Jalebis until golden-brown on both sides.
- Transfer into the warm syrup.
- Let jalebi soak in the hot syrup for a few seconds and take out.
- Serve hot.
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