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Now on to the recipe.
- Heaven on a plate..I could eat a kilo without a blink!
- meh..yet another syrupy sweet from India
- never heard it, never tried it..
- 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)
- 1 cup sugar
- 1/2 cup water
- Pinch of cardamom powder
- Few strands of saffron
- 1 teaspoon of lemon juice
- Oil to fry
- Dissolve the yeast in warm water and let it sit for about five minutes.
- 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 it sit in a warm place for one hour.
- Make sure the batter is fermented, but do not over ferment. After fermenting batter will be little lacy.
- 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 1/2″ deep. To check if the oil is ready, put ont drop of batter in the oil, the batter should sizzle and come up without changing in color right away.
- Fill the Jalebi batter into a piping bag with a number 3 nozzle.
- Squeeze the Jalebi batter out in the hot oil in a pretzel shape to about 2 inches in diameter.
- Fry the Jalebis until golden-brown on both sides.
- Transfer into the warm syrup.
- Let jalebi soak in the hot syrup for a few seconds and take out.
- Serve hot.