Jalebi

Sugar Syrup

• 1 cup granulated sugar
• 1 cup water
• 2-4 cardamom pods, cracked
• 2 drops of rose water (optional)
• pinch of saffron strands

Jalebi

• 1½ cup plain flour 
• 1 cup greek yoghurt
• ¼ cup ghee
• ¼ cup corn flour
• ¼ tsp bicaronate of soda
• 1½ cup water
• ½ teaspoon orange food colouring

Method

Sugar Syrup

1. Heat the water in a pan over medium heat and add the sugar, mix until fully dissolved.
2. Simmer the syrup until it thickens.
3. Add the saffron, cardamoms and rose essence. Stir well and remove from the heat.

Jalebi Batter

1. Mix the flour, corn flour and baking soda in a bowl.
2. Add the ghee and orange food colour, yoghurt and water. Mix well until you have a thick batter that is a pouring consistency.
3. Cover and keep it to one side for at least 3 hours, but can be left for as long as overnight. 

Cooking the Jalebi

1. Heat the oil in a pan over medium heat to deep fry the Jalebi.
2. Pour the the jalebi batter into a piping bag and cut a very small hole in the end.
3. Very carefully squeeze the batter into the hot oil in concentric circles from inside to out.
4. Fry the jalebis until they are crisp and golden. Remove and set on some kitchen roll.
5. Soak the jalebi's in the warm (not hot) sugar syrup for 2-3 minutes. Remove and place on a tray lined with parchment paper.

Served with

Yes - they are indulgent but they taste ohhh so good, especially warm, with a cup of chai - perfect for any celebration.