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Jalebi preparation requires 3 days and should be planned in advance. This due to the dough fermentation needed for making of jalebis.
Ingredients:
Maida - 4 cups [Day 1]
Water - 2 cups [Day 1] and 2 cups [Day 3]
Curd - 2 tps [Day 1]
Sugar-2 cups [Day 3]
Leman juice-1 tps [Day 3]
Groundnut Oil (or any oil as per tastes) - 2 cup [Day 3]
Saffron threads-10-12 ==> (Soak them in warm water) [Day 3]
A dough dispenser [ Can be a ketchup dispenser or small vessel with hole in the center]
A dough dispenser [ Can be a ketchup dispenser or small vessel with hole in the center]
Method:
First we describe the method for preparation of the dough.
First we describe the method for preparation of the dough.
Day 1: Take the curd in a vessel, add a cup maida to that and go on adding water to form a thick batter, keep it in the vessel for 24 hrs for fermentation to take place.
Day 2: Next day add one more cup of maida and water to it so that a thick batter is formed.
Day 3 [Jalebis are made]: Whisk the fermented dough thoroughly, then add saffron threads (soaked in water).
Make Sugar syrup:
In a pan add sugar with water and lemon juice. Heat the mixture on a medium flame for 10-15 mins. Keep on checking the sugary syrup for consistency as decribed below.
To check whether sugar syrup is ready, take small quantity of the syrup in between fingers. If you notice that sugar has sticky consistency and form treads in between fingers, the sugar syrup is ready as shown below.
Making Jalebis: Heat the oil in a flat pan. To test for the right temperature, drop a small amount of water into the oil. If it sizzles, the oil is hot enough. Keep the flame on medium at all times to ensure all round cooking of the jalebis.
Now hold the ketchup dispenser over the hot oil or I have used the cup which a hole and form randomly coiled circle. Squeeze out several at a time.
Fry till light golden and then remove and put directly into the sugar syrup.
Allow to soak for 2-3 minutes and then remove.
Serve warm,around 50 jalebis can be formed.
