Instant Crispy Jalebi

Indian sweet treats are the best, we all love it but one has to go through tedious procedures to make them. I never thought I could until recently

I remember my childhood days when we use to see the road side shops making sweets for festivals or fairs  and I was always fascinated of watching him make the Jalebi's fresh and straight out from oil.

It was an endless process  which they use to follow of fermenting the batter for hours and then frying the Jalebi or any other sweet that they prepared

Just when I was going through my Facebook account, I came across a post which said "Instant Jalebi's" and the chef in me just got up. I asked my husband if he would like to eat some Jalebi's and never like before he said "yes"  with such joy I wish I could share his expression with you guys( next time I'm gonna shoot a video for sure). I was surprised at his reaction as he doesn't have much of sweet tooth. I quickly went through some more recipes on YouTube and gathered some more information about this quick instant Jalebi and with few changes,made the Jalebi at home which turned out very crisp and yummy

Ingredients

For the Jalebi batter

• 1/2 Cup Urad Dal

• 1 Cup Flour (maida) 

• 1/4 Tsp Baking powder

• 1 pinch Orange/ Yellow food colour

• 1/4th Cup water

For the Sugar Syrup

• 1 Cup Water 

• 1 Cup Sugar

• 2 Cardamom

• pinch of saffron(optional)

• 1/2 Lime

oil for frying

Ketchup bottle

Method

Soak the urad dal for two hours in water and grind it to a fine and smooth paste by adding just a little water

Take all the dry ingredients for the jalebi batter first and then the urad dal mixture. Slowly add water and  mix it with the help of a spatula so that the batter is of flowing consistency and there are no lumps 

Mix it well for about 5-7 minutes and pour the batter in a ketchup bottle with a small hole in front or in a pipping bag by removing all the air bubbles and cutting a small hole at one end 

Now for the sugar syrup, take a pan and add water, sugar, saffron and cardamom powder  and mix it well till the sugar dissolves and is of 1 thread consistency. Remove it from the flame and add lime and keep it aside.

The sugar syrup should be warm when you dip the Jalebi's inside it

Heat oil in a saucepan (do not fill the entire kadai with oil, just enough oil for the jalebi"s to float). Press out round whirls of the batter into the oil working from outside to the center of the whirl

Deep fry the jalebis till golden brown from both the sides by turning them with the help of a fork

Transfer immediately after draining from oil into the warm syrup and keep them for about 2-3 minutes

Drain from the sugar syrup and serve them hot