Instant Jalebi Recipe – Jalebi without yeast english translation (in description box)

Ingredients:
Maida / All purpose flour – 2 cup
Baking powder – 1 tsp
Curd / Yogurt – ½ cup
Salt – 2 pinches
Water
Orange food color (Optional)
Oil

For sugar syrup:
Sugar – 3 cup
Water – 2 cup
Rose water / Kewra water

Steps:
Add maida, baking powder, curd and salt to a mixing bowl and mix well.
Add water in batches and make a smooth batter. I used 1¼ cup water.
The batter should not be too thick or too thin.
Add a few drops of food color and mix well.
Let it rest for 10 minutes. Set aside.

To make the sugar syrup, add sugar and water to a saucepan.
Switch on the stove and melt the sugar.
Once it comes to a boil, switch off.
No need for any string consistency.
Let the syrup cool completely.
Once it is cool, add kewra water.
Set aside.

To shape the jalebi, use an icing bag or piping bag. You can also use a ziplock bag by making a small hole on the corner.
Transfer some batter to the bag.

Heat oil in a pan.
Squeeze the bag and press out spirals of batter into the hot oil.
When one side is cooked, flip and fry the other side.
Fry till the jalebis turn lightly crispy. Do not overcook.
Remove from oil and drop them in sugar syrup.
Remove after a minute.
Enjoy the instant jalebi.

Notes:
– I prefer Kewra water than rose water.
– If you overcook the jalebis, it wouldn’t absorb sugar syrup.
– The curd should not be too sour.

Jalebi with urad dal – http://y2u.be/a5RkjJsa6pE
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Gulab Jamun – http://y2u.be/SbzOxbdlX3Y

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