Maida - ½ cup
Cornflour - 2 tbsp
Curd - 3 tbsp
Water - 2-4 tbsp (depending on thickness of curd)
Baking Powder - ½ tsp
For sugar syrup
Sugar - 1 cup
Water - ½ cup
Orange food colour - few drops
Oil for frying
Method of Preparation
1. Take sugar and water in a pan and heat till sugar dissolves and consistency is little thinner than one string.
2. Add food colour. Keep aside.
3. Mix all the ingredients for batter to make thick batter (idli-like batter). It should not be of a flowing consistency.
4. Fill the batter in a piping bag and cut the piping bag to make a small hole.
5. Heat oil in a flat bottom pan or kadahi on medium low temperature.
6. Make jalebis by piping the batter in oil, making circular motion of hand, starting from the outer ring, towards the centre.
7. Fry the jalebis till crisp. Remove from oil and immediately put in the warm sugar syrup. Gently push it down with a ladle or spoon, so that it gets soaked properly.
8. Remove from sugar syrup after 1 min.
9. Crispy and juicy jalebis are ready to eat.
Notes & Tips
1. The perfect jalebi is a syrup-filled coil with tubular structure. The tube should have more or less uniform size throughout, and it should be filled with sugar syrup when served.
2. If the temperature of oil is too high, the jalebis will cook very fast and start moving with the hand. You cannot give it shape, or it may also break like Boondi. Similarly, if the temperature is too low, jalebi may get formed, but it won’t puff up. The tubes will collapse and become flat.
3. The trick is to keep practising, till you get to perfection.