I love to eat this. But people always told me that making Jalebi was a complicated recipe… but it is soo easy.
The only thing that I found difficult at the begging was the squeezing out the bottle and making the concentric rings… but practice makes perfect.
Ingredients for the batter:
- 1 cup x cake flour
- 2 tbsp x rice flour.
- 3⁄4 cup x plain yoghurt.
- 2 tbsp melted margarine
- 4-5 drops yellow food coloring
- 1 x cup water.
- ¼ tsp x baking powder.
Method for the batter:
- Mix the cake flour, rice flour and baking powder together.
- Add the food colouring and water.
- Mix well and add the melted margarine.
- Mix well and add the yoghurt.
- Mix well till there are no lumps and the batter is nice and smooth.
- Cover the mixture and place in a warm place.
- Let the mixture ferment overnight in a warm place covered up.
- The mixture the next day should have tiny bubbles on that shows that fermentation has occurred.
- Add another, 2tbsp cake flour to the mixture and mix.
- Pour mixture into a piping bag or plastic tomatoe squeezy bottle.
Ingredients for the syrup:
- 1 x cup sugar.
- ¼ x tsp saffrom strands or 3 x drops orange food colouring.
- ½ x cup water.
Method for the syrup:
- Mix the sugar and the food colouring together.
- Add the water.
- Bring to a boil over a medium heat.
- Stir until the sugar dissolves.
- Let the mixture boil until a consistency of a syrup in achieved.
How to fry the Jabeli’s:
- Heat a pan with oil.
- Squeeze the tomatoe bottle and make rings with the batter.
- Start in the center and work your way out.
- When one side is partly cooked, turn over and fry the other side.
- Remove Jalebi from the oil and immediately put in the syrup.
- Let the Jalebi’s soak for about 3 minutes.
- Shake off the excess syrup and place on a plate.