Home Made Hot Jalebi

Ingredients:

Maida - 1 cup

Sooji rava - 1/4 cup

Besan - 1 teaspoon

Curd - 1/4 cup

Warm water - 1 cup(adjust)

Suger - 2 cups

Lime - 1

Food Color - 1 teaspoon(Optional)(can use saffron instead)

Oil - for deep fry

Method:

Take a bowl, add maida, sooji, besan, curd, warm water and mix thoroughly and make sure that there are no lumps formed.

• See to it that the consistency is like a ribbon (when the mixture is dropped from a height, it should fall like a ribbon.
  
  


• Take 2 tabespoons of water dissolve food color/saffron and mix with the batter and keep a side for 8 hours(minimum 2 hours) to ferment.
  
  


• Next, prepare the sugar syrup by dissolving it in water and heating this mixture until it obtains the string consistency that is, when you place a drop of this sugar syrup between your fingers and stretch them apart, the syrup will look like a string between your fingers(theega paakam), remove from heat, add lime juice and keep a side.
  
  


• Pour the batter into jalebi maker/squeezing bottle/icing bag,  heat oil in a pan (low-medium flame),  pour the batter by squeezing the bottle/icing bag into the pan in a concentric circular motion to obtain a coil shape.
  
  


• Deep fry the jalebis until they turn golden and crisp. Do not over fry or leave it until they are brown
  
  


• Remove excess oil,  immerse them into sugar syrup for at least 5-6 minutes such that they absorb the syrup well.
  
  


• Serve hot.