When it comes to breakfast or evening snack, we all Indians share a common love for – crispy and sugar syrup filled – Jalebis. Orginally, jalebis were made from the fermented lentil paste but now in the age of instant recipes, we use maida and instead of going through the fermentation process, we use leavening agents like baking soda or baking powder.
- All Purpose Flour (Maida) – 65 gms (1/2 cup) or (8 tbsp)
- Rice Flour – 25 gms (1/8 cup) or (2 tbsp)
- Curd – 4 tbsp (1/4 cup)
- Food Color – Few Drops
- Baking Soda – A pinch
- Sugar – 2 cups
- Water – 1 cup
- Take a bowl and mix maida, rice flour, curd, and food color together to form a smooth paste. Use water as required to make a smooth batter of ribbon consistency. Cover the bowl and keep it aside.
- Take a kadhai to make sugar syrup. Add sugar and water and cook till the syrup is formed of one string consistency.
- Take another kadhai with flat bottom and heat oil for frying.
- Take the jalebis mixture and add a pinch of baking soda to it. Mix it well.
- Pour the jalebi mixture in a squeezy bottle or a piping bag and drop the mixture in the hot oil making the circle shapes.
- Fry the jalebis till they are crisp. Remove immediately and put them in the sugar syrup.
- After turning them in sugar syrup once, take the jalebis out of the sugar syrup. Do not leave jalebis in sugar syrup or they will turn soggy.