Instant Jalebi

Prep Time: 15min
Cook Time: 20min
Total Time: 35min
Yield: 8-10 Servings

Ingredients

1 Cup Maida/Refined Wheat Flour
1/4 Cup Yogurt/Curd
1/4 Tspn Baking Soda
Pinch of Salt
1/8 Tspn Turmeric Powder
1/8 Tspn Green Cardamom(Ellachi) Powder
1/2 Cup Water or add as needed
Oil/Ghee/Clarified Butter for Deep Fry

For Sugar Syrup

1 Cup Water
1 1/2 Cup Sugar
1/4 Tspn Green Cardamom(Ellachi) Powder
2 Tspn Lemon Juice

Directions

• In a mixing bowl add maida, yogurt, water, baking soda, turmeric powder, green cardamom powder, salt & mix everything well to form a medium thick batter. Let the batter rest for 10 minutes.

• Place a ziplock bag into a glass & pour the prepared maida batter into it. 
• Cut off one end to make a small hole & keep aside.

• For sugar syrup, boil water in a sauce pan on medium heat & then add sugar. Simmer the sugar syrup for 10 minutes or until it attains one string consistency & add cardamom powder, lemon juice. Mix well & turn off the flame. Keep aside.

• Heat ghee in a kadai/sauce pan on a medium flame; once ghee is hot enough, drop the batter in circular motion to make curls by squeezing the ziplock bag.  

• Fry them until crisp & golden for 3-4 minutes. Keep turning the jalebis with a strainer ladle while frying. Repeat the same process for remaining batter.
• Transfer jalebis into the prepared sugar syrup (make sure syrup should be warm not hot) & soak them for 2-3 minutes. 

• Drain excess sugar syrup from jalebis & transfer them to a plate. 

• Serve jalebis hot or warm.

Note:

• Store jalebis in an airtight container & stays fresh for 2-3 days at room temperature but make sure to microwave them for 5-10 seconds before serving.
• You can also ferment the prepared maida batter overnight & make jalebis next day for best results. Avoid lemon juice in sugar syrup if you are fermenting the batter.