There are many recipes on Jalebi...The trick to getting right Jalebis is getting correct fermentation of the batter. Keep trying variation in temperature and slight adjustment of the ingredients to master this skill that all your family and friends would love. I fermented the batter for 24 hrs, it gives tartness to the jalebi.
2 cups All purpose flour
Step 1 shows batter on 1st day
Step 2 shows batter after 24 hrs fermentation
Step 3 shows the sugar syrup
Step 4 shows the jalebi done in the hot oil
Prepare one string syrup by dissolving sugar in the water and rose water mixture.
Just before the syrup is ready add saffron and cardamom powder.
Heat oil in a wok.
To test for the right temperature, drop a small amount of batter into the oil. If it sizzles and rises to the top of the oil, the oil is hot enough. Keep the flame on medium at all times to ensure all round cooking of the jalebis.
Pour the batter in a steady stream to form coils. Make a few at a time.
Deep fry them until they are golden and crisp all over but not brown.
Remove from the wok and drain on paper towel and immerse in the syrup.
Leave for at least 2-3 minutes till they completely soak in the syrup.
Take the jalebi out of syrup.
Served hot on the streets of india, it goes really well with ice cream or the other indian dessert - rabdi.
Here's my first attempt pic.
My 2nd attempt pic
My 3rd attempt pic
Showed all the 3 pics to say that practice definetely makes us perfect.
This is the most Cruncy, juicy and mouth watering dish i've ever tasted.
So this is all about Jalebiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii.
So i guess this is all for now. Will come again soon with yet another Temptation. Till then take care and have a happy weekend.
This Jalebi is on its way to 'Mithai Mela' hosted by Srivalli.