How To Make Delicious Jalebi At Home

For Sugar Syrup

For Jalebi

Let's start the recipe of jalebi.

• Take a big pot. Add sugar, water, saffron and lemon juice and boil on medium heat. stirring occasionally. Boil it until you get 1 string consistency. To check for consistency, take syrup in a spoon and pinch the syrup and slowly open the pinch. If you find a string between the thumb and index finger, the syrup is ready. Check the consistency as the syrup is hot.
• Sugar syrup is ready, turn off the heat and keep it aside and when you start frying the jalebi then reheat it on a low flame.

• Sift refined flour (maida) mix with 1/2 teaspoon of baking soda in a bowl. Gradually add water and mix well. Make sure there should be no lumps. Beat it with your hand for 5 - 7 minutes to make a thick batter with a good pour consistency.
• Cover the bowl and leave it to fermention overnight. The batter will not grow in size, but will have some bubbles on its surface and a slight sour smell.
• Beat the batter again with your hand. Pour batter into a ketchup bottle.

• Heat the ghee in a wide mounted flat bottom pan. To see if the ghee is hot enough,  add some batter to it, if it comes to the surface without changing its color, the ghee is hot to fry the jalebi.
• Reheat the sugar syrup.
• To make jalebi, gently press the ketchup bottle and pour batter in ghee and make a spiral shape from the batter. make 2 - 4 spirals at a time. When the jalebi turns slightly brown, flip them using tongs to fry them from the other side. Flip them 2-3 times to fry well on both sides.
• Remove them from the ghee using tongs and pour directly into the sugar syrup and press them gently to dip into the syrup. Sugar syrup should be slightly hot during this time. Place a wire rack on the syrup pan. Transfer the jalebi from the syrup over the rack to remove excess syrup back into the pan.
• Jalebi is ready to serve. Serve hot jalebi with milk or rabdi.

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