1 cup all-purpose flour, minus 2 Tablespoons
2 tablespoons corn starch
Pinch of citric acid
1 teaspoon oil
1 teaspoon Yeast
1-1/2 cup lukewarm water
1-1/2 cups sugar
3/4 cup water
4 cardamom crushed
A few strands of saffron
Few drops lemon juice
Oil to fry
. Sift the all-purpose flour and corn starch together, add the citric acid, and yeast mix it well.
. Add the water slowly to make a smooth batter, add oil and mix it well. Batter should be pourable consistency of dosa.
. Set the batter aside in a warm place for about half an hour. Make sure the batter is not over-ferment. After fermenting the batter will be a little lacy.
. Boil the sugar and water together. Add the lemon juice, cardamom and saffron. (The lemon juice keeps the mixture from crystallizing). Boil for 2-3 minutes until syrup is about sticky to fingers but has not formed a thread. Turn off the heat.
. Heat the oil in a flat frying pan about one inch deep. To test, put one drop of batter in the oil. The batter should sizzle and rise into a ball without changing color right away.
. Fill the Jalebi batter into a piping bag with a #3 nozzle. You can also use an empty ketchup or mustard bottle. That’s what I am using.
. Squeeze the Jalebi batter out into the hot oil in pretzel shapes about three inches in diameter.
. Fry the jalebis until light golden brown on both sides. Take them out, wait for a minute then transfer them into the warm syrup. Let the jalebis soak in the syrup for about half a minute, take them out. Repeat the process.
. Jalebies are ready to serve.
Jalebis taste best when they are served hot.