MAKING

For sugar syrup – in a pan, add in sugar and water and place over the stove. Bring to a boil on high heat, while stirring the sugar.

Once boiled, turn down the temperature to low and let it boil until the candy thermometer reached to the temperature of 230 – 234 degrees F.

 For the batter – in a large bowl or cup, add in plain flour, chickpea flour, rice flour and yellow food color. Whisk with a spoon.

Gradually pour the water in to the flour mixture and mix until lump free.

When batter is thick and smooth, add oil and a little water and mix thoroughly.

Add in the fruit salt and fresh lime juice to the batter and whisk again.

Pour the mixture into squeeze bottle and heat oil in a skillet.

Make the jalebi’s as shown in the video on medium heat. Take out from the skillet and dip into the sugar syrup for 30 seconds.

SERVING

Serve for dessert.