Ingredients:
• For batter:
• 1 cup – All-purpose flour/Maida
• 2 tbsp – Rice flour
• 1/4 tsp – Turmeric powder/Haldi
• 1 tsp – Dry yeast
• 1/4 cup – Luke warm water
• 1/2 cup – Yogurt
• Water as required (About one cup of water)
• 1/4 tsp – Salt
• Sugar – A pinch
• For Sugar syrup:
• 2 cups – Sugar
• 1 cup – Water
• 2 pods – Cardamom/Elachi, crushed
• 1 tsp – Lemon juice
• Oil to Deep Fried
• Squeeze bottle or zip lock bag with a small hole in one end to prepare jalebis.
Method:
- In a bowl add all-purpose flour and rice flour.
- To that add turmeric powder and salt and mix well.
- Now add yoghurt to it and mix well.
- In a bowl add yeast, lukewarm water and a pinch of sugar and mix. Wait till it gets frothy.
- Once it becomes frothy, add it to the batter and mix well.
- Now add water as required to get a jalebi batter with consistency such that when dropped from a ladle it should fall as a single thread or ribbon without any breaks.
- Let the batter rest for 30 minutes.
- Sugar syrup:
- Add sugar to a pan. Add crushed cardamom and water to it.
- Cook with continuous stirring till single thread consistency is reached.
- Remove it off the heat and add lemon juice to it to prevent crystallization.
- Fill squeeze bottle or zip lock bag with the batter.
- In a deep pan, add oil and when the temperature is right, squeeze in spirals of the batter in to the hot oil.
- Fry till golden on either sides and transfer it on to a kitchen towel to remove excess oil.
- Now drop them into the sugar syrup and let it soak for 20-30 seconds.
- Set it on a serving plate and serve. rabdi.