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In a large mixing bowl add all the dry ingredients all-purpose flour, gram flour, sugar, cornflour, a pinch of colour and yeast.
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Add wet ingredients warm water, yogurt and melted ghee.
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Mix with a help of whisk or fork. The mixture will turn lumpy.
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Note- Make sure that batter should not be too dry or too wet.
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Now cover the mixing bowl with cling film and leave it for at least 30 minutes in a warm place.
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Meanwhile let's prepare sugar syrup.
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Place a pan over medium heat and add water then sugar.
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Add saffron threads and green cardamom.
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Let it boil and then simmer it for 2 minutes.
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Switch off the flame. Remove from heat and keep warm.
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After 30 minutes check the batter.
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If it is very thick, add very little water and make the batter to correct consistency the batter should be thick at the same time in pouring consistency.
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Pour the batter in bottle. To make jalebi I have used ketchup bottle.
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Pour oil in a wok over medium heat.
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Right temperature is very important for crunchy jalebi.
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To check the temperature of oil, drop a tiny drop of batter into the oil.
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It should immediately come to the surface without changing the colour.
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To make jalebi I have used ketchup bottle.
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Squeeze the bottle in hot oil in close spiral motion from inside to outside.
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Deep fry till both the sides of Jalebi becomes golden and crisp.
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Remove the jalebis from oil and put them in the sugar syrup.
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Flip and turn to make sure sugar syrup is evenly coated on both sides.
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Remove from syrup and place on a sieve to drain excess syrup.
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Serve immediately with saffron flavoured yogurt.
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Enjoy heavenly delicious dessert on this diwali.