Jalebi Recipe

• 🍴3 cup all-purpose flour
• 🍴2 cup hung curd
• 🍴1/2 cup ghee
• 🍴3 cup sugar
• 🍴5 strand saffron
• 🍴1/2 teaspoon powdered green cardamom
• 🍴1/2 cup corn flour
• 🍴1 1/2 pinch baking soda
• 🍴2 cup sunflower oil
• 🍴3 cup water
• 🍴4 drops of rose essence
• 🍴1/2 teaspoon edible food color

• 🍴Prepare the Jalebi batter and let it ferment overnight

To make this easy Jalebi recipe, mix together all-purpose flour, cornflour, and baking soda in a bowl. Now, add ghee and food color to the above mixture. To make a thick batter add hung curd and water. Mix well until it is thick but has a slightly flowing consistency. Keep it aside for 8-10 hours to ferment. This step is important to give that unique "khatta" taste to Jalebi. To make the sugar syrup, heat water in a pan over medium flame. Add sugar and mix until fully dissolved. Simmer the syrup until it attains one string consistency. Add saffron, cardamom powder, and rose essence. Stir well.

• 🍴Deep fry the Jalebis
  

Now, heat oil in a pan over medium flame for deep frying. Fill the jalebi batter in a muslin cloth and pierce a small hole in the cloth. Squeeze the muslin cloth to make concentric circles. Move from inside to outside to make perfect circles. Fry till jalebis are crisp and golden.

• 🍴Soak the Jalebis in sugar syrup and 2-3 minutes and serve warm with Rabri
  

Soak the jalebis in sugar syrup for 2-3 minutes. Ensure that the sugar syrup is warm and not very hot. Now, remove it from the syrup and place it on a tray lined with butter paper or foil. Decorate with silver foil (optional) and serve the jalebis hot, warm, or at room temperature with creamy Rabri.

Note: To make the jalebi even more delicious, add a little bit of ghee to the batter, this will give your jalebi that perfect aroma. To the crispy Jalebi, don't forget to ferment the batter overnight.