Ingredients
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195 grams plus 2 tablespoons maida (refined flour) or pastry flour
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¼ teaspoon yellow or orange food coloring
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500 gram sugar
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½ teaspoon ground green cardamom
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450 gram ghee
Directions
Chef’s Tip:- Traditionally the jalebis are fried in a special pan called a jalebi tawa, which is wide and not too deep, and the batter is squeezed through a jalebi cloth, which is a piece of thick cloth with a 1/8 inch (3-mm) hole in the center. Jalebi making takes some practice and patience. To start, make one at a time, and when you have perfected that, try making several at a time. To make crisp jalebis, add a little rice flour to the maida.
Steps
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1
Done
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Put 1½ cups (195 grams) of the maida in a bowl, add 1½ cups (300 ml) water, and knead the batter, with your hands, until completely smooth. This will take some elbow grease. The batter should not have any lumps at all. Cover the bowl and set aside in a warm place to ferment for 20 hours. |
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2
Done
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Knead the batter again for 15 minutes. Add the food coloring and the remaining 2 tablespoons maida, and knead again for 10 minutes. |
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3
Done
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Place a nonstick saucepan over high heat and add 2 cups (400 ml) water. Add the sugar and cook, stirring continuously, until the sugar is dissolved. Add the cardamom and cook, stirring, until the syrup reaches a one-string consistency (see Note page 570). Let the syrup cool to lukewarm. |
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4
Done
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Place a wide nonstick sauté pan over medium heat and add the ghee. Pour some of the batter into a squeeze bottle. When the ghee melts and small bubbles appear at the bottom of the pan, lower the heat to medium. Hold the bottle over the hot ghee and gently squeeze the batter in round 4-inch (10-cm) spirals, starting from the outside and working to the inside. |
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5
Done
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Cook, gently turning with a slotted spoon, for 8 minutes on each side or until the spirals are evenly golden and crisp. Remove with the slotted spoon to the sugar syrup and soak for 2 to 3 minutes. |
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6
Done
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Drain and serve hot. |
