Producer: Priyanka Das Editor: Sujata Singh
1 1/2 cups plain flour 1 tbsp besan 1/2 tsp citric acid 1/4 tsp saffron strands Oil or ghee for deep-frying For Sugar Syrup 2 cups sugar 1/8 tsp cardamom powder For The Garnish Almond slivers Pistachios slivers Rose petals
To make jalebi, combine the citric acid and 1 1/4 cups of warm water in a bowl and mix well. Add the plain flour and besan into the citric acid-warm water mixture and mix very well using your hands for 2 to 3 minutes.
Cover it with a lid and keep aside to ferment in a warm place for 6 to 8 hours. Combine the saffron and 1 tsp of warm water in a small bowl and mix well. Keep aside.
Once fermented, add half of the saffron water mixture in the batter and mix very well.
On the other hand, combine the sugar and 1 1/3 cup of water in a deep non-stick pan, mix well and cook on a high flame for 7 minutes. Add half of the saffron-water mixture into the sugar syrup and mix well. Keep aside.
Heat oil or ghee in a broad non-stick pan till it's very hot.
Put a piping bag inside a glass, pour half of the batter into it and cut the tip.
Start piping the batter into the hot ghee to form coil-shaped jalebis and cook on a medium flame for 2 minutes or till they turn golden brown in colour from both the sides turning them over midway using tongs.
Immediately put the jalebis in the sugar syrup for 1 minute. Remove them on plate, sprinkle little almond and pista slivers over the jalebis.
Serve the jalebis immediately.