|Published||May 16, 2008||Cooking Time||1 hour|
|Recipe Type||Desserts/Sweets||Preparation Time||30 min|
|Ingredient||Flour||Standing Time||1 hour|
Recipe of Jalebi
|Lime Juice From 1/4 Rind On Lime|
Mix yeast with some warm water and keep aside for 5 min. Mix rest of the ingradients together and then add the yeast liquid. The batter should be of a consistency such that when pressed from a bag/a sauce bottle should flow out evenly upon some pressure, but not on its own. Keep this in a warm place for 2 hours and then mix it once. Again keep aside for 2 hours, check the consistency after mixing. If it is thick, you can add some water later, but do not over add in the beginning itself. Make the sugar syrup of one thread consistecy by adding 2 cups of sugar to 2 cups of water and letting it simmer on medium low flame. In the end to avoid crystallization add the lime juice. Let it remain warm by keeping it on the stove even while dipping the fried jalebies in it. Take a sauce bottle and fill up the jalebi mixture and check that it is not flowing out on its own when inverted. Heat oil to medium and start piping in the jalebies. Fry until light brown on both the sides. Take the jalebies out on to a paper towel and drain the excess oil, immedicately dip them in the sugar syrup for 1 min on both sides and serve.
You can avoid using yeast, in which case you can ferment the dough little longer for around 6-8 hours.
Posted May 16, 2008