|All purpose flour||1⁄2 Cup (8 tbs)|
|Gram flour||1 Teaspoon|
|Water||1⁄3 Cup (5.33 tbs), lukewarm (or as needed)|
|Sugar||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Cardamom powder||1 Pinch|
|Lemon juice||1 Teaspoon|
|Oil||1⁄2 Cup (8 tbs) (For deep frying)|
Dissolve the yeast in warm water and let it sit for about five minutes.
Mix the flour, besan (gram flour), oil, and sugar together.
Add the yeast solution and mix well, making sure that there are no lumps and the batter is smooth.
Set the batter aside and let it sit in a warm place for one hour.
Make sure the batter is fermented, but do not over ferment. After fermenting batter will be little lacy.
Boil the sugar and water together. Add the lemon juice and saffron and close the heat.
Heat the oil in a flat frying pan about 1 1/2″ deep. To check if the oil is ready, put ont drop of batter in the oil, the batter should sizzle and come up without changing in color right away.
Fill the Jalebi batter into a piping bag with a number 3 nozzle. You can also use an empty bottle (i.e. empty ketchup or mustard bottle).
Squeeze the Jalebi batter out in the hot oil in a pretzel shape to about 2 inches in diameter.
Fry the Jalebis until golden-brown on both sides.
Transfer into the warm syrup.
Let jalebi soak in the hot syrup for a few seconds and take out.
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