Homemade Jalebi Recipe 425

Steps:

• Put flour in a mixing bowl.
• Add gramflour.
• Mix well.
• Add yogurt and water.
• Mix well, using a spoon, ensuring that no lumps remain.
• Mix to obtain what is technically called,"ribbon consistency".
• (Ribbon consistency simply requires you to mix for about 5-7 minutes, really well, so that when the mixture is dropped from the mixing spoon into the mixing bowl, it should fall like a ribbon. Don't let the term scare you, it's pretty easy, you just got to).
• Add a pinch of baking soda.
• At this point, this mixture (batter) can be refrigerated if you are planning on making the jalebis later.
• If you plan to make the jalebis instantly, put the mixture in a jalebi bottle (you get these bottles to make jalebis in the market).
• If you dont have a jalebi bottle, you can use an empty well-washed and thoroughly clean, tomato ketchup bottle.
• If you got an icing bag, use that.
• I used the icing bag with the"star" nozzle attachment.
• You may experiment with the other nozzles, if you wish, but please dont, in any circumstances, try using the"writing" nozzle attachment, because if you do so, the jalebis that you'll be making will be the thinnest on the face of the planet,lol.
• Heat oil on low-medium flame in a frying pan.
• Meanwhile, spoon the above prepared batter in the icing bag fitted with the star nozzle/jalebi bottle/ tomato ketchup bottle.
• Drop the batter by squeezing the bottle/icing bag, into the hot oil, in concentric circular motion to make the jalebis.
• Lightly brown on either side.
• Repeat until all the batter is used up.
• On low flame heat the pre-prepared sugar-water syrup (known in Hindi as"chashni").
• Add few threads of saffron to the syrup- these look really pretty on the jalebis later when you dip the latter into them.
• Now, drain the excess oil from the jalebis.
• Drop into the sugar-water syrup.
• Dip well, toss well, to coat the jalebis in the syrup.
• Drain excess syrup from the jalebis.
• Serve immediately or serve hot if you plan to serve them later on, make sure to warm them a bit in the oven (2-3 minutes) and then serve.
• Get ready to put on your apron and go make more of these because they'll vanish before you know!
• Don't blame ME if you get addicted to these like my DAD.

Steps:

• First, make the syrup. Put the sugar and 100ml water in a pan set over a medium heat. When the sugar has dissolved, add the saffron and bring to the boil. Continue to boil for 5-6 mins until thickened and syrupy - the consistency should be like honey. Remove from the heat and add the cardamom and lemon juice - the lemon juice prevents the sugar crystallising. Set aside.
• For the batter, put all the ingredients except the baking powder and bicarb, in a large bowl. Slowly add 150ml water and whisk for a few minutes until smooth, then add the baking powder and bicarb and stir well - it should be as thick as pancake batter. Pour into a squeeze bottle with a narrow tip, or spoon into a piping bag and snip off the tip so you have a small opening. Pour the oil into a large heavy-bottomed saucepan until it's no more than two-thirds full and heat to 170-180C, or until a drop of the batter sizzles when added.
• Carefully squeeze or pipe swirls of the batter directly into the hot oil - do this in batches (you should be able to fry four or five at once). Fry for 1-2 mins on each side until golden. Remove the jalebi with a slotted spoon to a plate lined with kitchen paper to drain, then, while still warm, dip in the syrup using tongs or a fork, turning to coat. Sprinkle over the flaked almonds or chopped pistachios. Serve straightaway or leave to cool.