JALEBI

Jalebis can best be described as funnel cakes. Jalebis can be made thin and crispy or thick and juicy. Jalebis taste best when served hot.

Makes 10 Jalebis.

Ingredients:

• Batter
  • 1/2 cup All Purpose flour
  • 1 teaspoon besan (gram flour)
  • 1/2 teaspoon yeast
  • 1/2 teaspoon oil
  • 1/2 teaspoon sugar
  • About 1/3 cup of lukewarm water (as needed)
• Syrup
  • 1 cup sugar
  • 1/2 cup water
  • Pinch of cardamom powder
  • Few strands of saffron
  • 1 teaspoon of lemon juice
  • Oil to fry

Method

Dissolve the yeast in warm water. Mix the flour, besan (gram flour), oil, and sugar together. Add the yeast solution and mix well, making sure that there are no lumps and the batter is smooth. Set the batter aside and let sit in a warm place for one hour. Make sure the batter is fermented, but do not over ferment.

For the syrup: Boil the sugar and water together. Add the lemon juice and saffron and close the heat.

Heat the oil in a flat frying pan about 1″ deep. Fill the Jalebi batter into a piping bag with a number 3 nozzle. You can also use an empty bottle (i.e. empty ketchup or mustard bottle). Next, squeeze the Jalebi batter out in the hot oil in a pretzel shape to about 2 inches in diameter. Deep fry the Jalebis until golden-brown on both sides and transfer into the warm syrup. Let them soak in the syrup for a few seconds and take out and serve hot.

Variations

T ry sprinkling cinnamon powder or drizzle melted chocolate over the Jalebis for a creative touch.