Jalebi is made by deep-frying maida flour (plain flour or all-purpose flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup.
Ingredients
1 cup / 150 gms Maida / All purpose flour
4 tblsp corn flour
1/4 tsp Baking soda
1/4 tsp orange or yellow food colour
4 tblsp yoghurt / curd
150 ml water
For the Sugar Syrup 3 cups sugar
1.5 cups water
2 tsp lemon juice
6-7 cardamom / elaichi
Oil for deep frying
Procedure
Take maida, baking soda, corn flour and food colour in a bowl and give it a good mix.
To this, add yogurt and water to make a thick batter. Mix this well making sure that no lumps remain.
Cover it with a lid and set aside for 15 minutes.
Heat oil in a pan on medium-high flame.
Fill the jalebi batter in a piping bag with a single hole nozzle. Alternatively, you may use a plastic bottle with a small hole in the lid .
Press out round whirls of the batter into the hot oil, working closely.
Make sure the oil is hot enough (medium high temperature) otherwise the jalebi won't puff.
Fry from both the sides until the jalebi has a nice golden brown colour.
To make the sugar syrup, take sugar and water in a pan. Add rushed cardamon and lemon juice to this and mix until the sugar dissolves completely.
Bring it to boil. Let it simmer for 15 seconds. Once you get the one thread consistency of sugar syrup, turn off the flame.
Add fried hot jalebis into the warm sugar syrup immediately.
Garnish with chopped almond or pistachios (optional)
Note:
The sugar syrup has to be warm or slightly hot when you dunk fried jalebi in it. If it is too hot, then due to the heat the crisp crust of the jalebi will soften.
Right consistency of the sugar syrup is very important too. A thick syrup won't be absorbed in the jalebis and too thin syrup will make jalebi soggy.
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