For the Jalebi batter
1. 1 cup plain flour (maida)
2. 1 teaspoon Bengal gram flour (besan)
3. 1/2 teaspoon fresh yeast, crumbled
4. 1 tablespoon melted ghee
5. 1 teaspoon sugar
6. 2 to 3 drops of lemon yellow food colouring
For the sugar syrup
1. 2 cups sugar
2. a few saffron strands
3. 1/4 teaspoon lemon juice
Other ingredients
1. Ghee for deep frying
For the jalebi batter
1. Sieve the plain flour and gram flour together.
2. Dissolve the yeast in 1 tablespoon of water.
3. Mix the flour mixture, yeast solution, ghee, sugar and lemon yellow food colouring with 2/3 cup of water to make a thick batter, making sure that no lumps remain.
4. Keep aside for 10 minutes till the yeast ferments.
For the sugar syrup
1. Dissolve the sugar in 1 cup of water and simmer for 5 minutes till the syrup is of 1 string consistency.
2. Add the saffron and lemon juice and mix.
3. Remove from the fire and keep aside.
Method:
1. Heat the ghee in a broad saucepan (the ghee should be approximately 25 mm. (1") deep).
2. Fill the jalebi batter into a piping bag with a single hole nozzle or a thick cloth with a small hole in the centre which is finished with button-hole stitch.
3. Press out round whirls of the batter into the hot ghee working closely from outside to the centre of the whirl [approximately 50 mm. (2") diameter].
4. Deep fry the jalebis till golden brown and transfer into the warm sugar syrup.
5. Drain immediately and serve hot.
