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
for Syrup
1-1/2 cups sugar
3/4 cup water
4 cardamom crushed
A few strands of saffron
Few drops lemon juice
Oil to fry
for Batter
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.
for Syrup
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.
for Jalebi
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.
Sprinkle sliced pistachios and almonds, cinnamon powder, coco powder, or sugar powder over the jalebis for a creative touch.
Serve jalebis with malai (a milk reduced by boiling to about one-third of its original quantity.
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