Instant Jalebi
Prep. : 15 Mins
Cook : 20 Mins
Total Time :
35 mins
Cuisine : Indian
Servings :
For the sugar syrup
Sugar 1cup
Water 3/4 cup
Cardamom pods 2-3
Saffron a few strands
Lemon juice – 1 tsp
For the jalebi batter
Flour 1cup
Cornflour 1 tbsp
Curd 2tbsp
Water 1/2 to ¾ cup (or as required for a semi thick batter)
Baking soda (to be added in the end) 1 tsp
Ghee for deep frying
- To make the syrup, add sugar, water, cardamom pods & saffron strands in a saucepan and cook till the sugar dissolves and the consistency is such that when you check, there should be one string between the index finger and the thumb.
- Once done, put out the flame and allow the syrup to cool slightly.
- Heat ghee in a kadhai.
- Now take a mixing bowl & add the flour, cornflour, curd & water & make a smooth, lump-free batter.
- Add baking soda to the batter just when ready to fry & give it a quick whisk. Do not over mix.
- Fill the batter in a piping bottle or an empty sauce bottle & start piping the jalebis in hot ghee.
- Fry the jalebis till they turn crispy & then directly add them into the syrup (syrup should be warm, not too hot or too cold )
- Remove the jalebis from the syrup onto a cooling rack for a few seconds to let the excess syrup drip off.
- Then serve hot with Fafdas or just as is!
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