Ingredients
- 2 cups maida (All purpose flour)
- 11/2 tbsp. fine grained semolina
- 1/4th tsp. baking powder
- 2 tbsp curd (plain yogurt)
- 11/4th cups warm water
- 1/2 tsp. saffron threads
- 3 cups sugar
- 2 2/3rd cups water
- 1/2 tsp green cardamom seeds powder
- 11/2 tbsp. kewra water or rose water
- Canola oil for frying
How to Prepare
- Mix the maida, semolina baking powder, curd and 3/4th cup of the water in a bowl (i mixed it in a ceramic bowl).
- Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
- Set aside for about 2 hours to ferment.
- Whisk thoroughly before use.
- Prepare string syrup by dissolving sugar in the water. Just before the syrup is ready add cardamom powder (you can prepare the cardamom powder in a coffee grinder and remove the rough parts).
- Heat oil in a kadhai /wok. Pour the batter into a bottle which has a small opening (i took a small plastic oil container from walmart and cut out the nozzle lengthwise to get the perfect hole for the jalebi coils). Pour the batter into the kadhai to form coils. Make a few at a time. First time it might not be the perfect shape, so try to give the pressure to the container in a consistent manner so that the flow is uniform.
- Deep fry them until they are golden and crisp all over but not brown.
- Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
- Leave for at least 4-5 minutes so that they soak the syrup.
- Take them out of syrup and serve hot.
looks and tastes yummy:-)
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