Jalebee...

Jalebi...

Jalebi making requires a lot of patience & practice

1. Mix flour (maida) 2cups and cooking soda, 1 tspn. Add some water and make a dense batter. [Hint: Add little rice flour & finely grounded Urad dal, to make crispy Jalebi.]

Make sure there are no lumps & batter is smooth. Leave it overnight to ferment.

[Hint: More time you keep it for fermenting, more khatta the Jalebi will be !!!]

2. Mix it again, add little water or flour to make it adequately dense and make it into a poring consistency.

3. For Jalebi cloth, take a white clean cotton cloth. Make a very tiny hole (approx. 3mm) in centre.

4. Take equal amount of sugar and water (2.5 cups). Add Cardamom powder (elaichi) 0.5 tspn. Heat then in a pan & prepare sugar syrup. Cook it for 15 minutes.

5. Take a flat kadai. Heat 1.5 or 2 cups of ghee or oil in it.

[Hint: To start with, try making individual jalebis. When you have perfected that, go for row of Jalebi together.]

Keep the flame medium to low. Pour batter into Jalebi cloth and pour it into ghee, giving it a Jalebi shape.

[Hint: For Jalebi shape, start from outside to inside for best results]

6. Cook it from both sides, till it becomes crispy orange/red. 

Remove and keep it in sugar syrup for 5/10 min before serving.