Jalebi

• 1 cup maida flour
• 2 tablespoons corn flour
• 3/4 cup yogurt sour
• 1/2 teaspoon baking soda
• 2 tablespoons ghee
• 1 pinch turmeric powder for colour
• 2 tablespoons oil plus more oil for deep frying
• 1 cup sugar
• 1 cup water
• 3 saffron strands of

1. to begin making the Jalebi Recipe, we will first begin the preparation by mixing the Maida, corn flour, baking soda, ghee and turmeric powder in a medium bowl. Combine all the dry ingredients well, until well combined.
2. tdd yogurt to the dry ingredients and blend them all together to make a thick batter by adding very little water. The consistency of the batter should be thick and not watery, similar to the butter cream batter. You should be able to make a shape when piped in a piping bag.
3. then done, cover the Jalebi batter and place it in a warm place for 24 hours or overnight, till it is fermented (the batter will rise on fermentation). Once the batter is fermented stir the batter in a cut and fold motion to combine it once again.
4. ton't over stir you want the air pockets in the batter to remain. This will help in the Jalebi being crisp and also in turn help it absorb the sugar syrup.
5. to make the sugar syrup, boil the sugar with water and saffron powder in a small bowl on medium heat until the sugar dissolves. When the sugar becomes thick and stringy of one string consistency. Turn off the heat and keep aside.
6. tow to make the Jalebi's, preheat the oil for deep frying. Once the oil is hot enough, you will know this, when you add a drop of batter in, and it will come rising to the top almost immediately.
7. tnce you have filled the piping bag, pipe spirals of the batter onto the medium hot oil, until you get at least 3 concentric circles. Fry the Jalebi on medium heat until golden brown in colour and crisp. Once the Jalebi is crisp and browned, drain the excess oil out, and immediately dip the Jalebi's into the hot sugar syrup.
8. tiping the Jalebi's into the medium hot oil takes a little experience, the more you pipe the more practice you will get and the better you get at it.
9. the Jalebi's should rest in the sugar syrup for at least a minute, after which they can be drained out of the excess syrup and then served.
10. tnjoy these crisp, sweet Homemade Jalebi !!!!!
11. Note:ntEnsure the batter is thick and firm, or else they won't retain the shape of the Jalebi's. The oil for frying should be medium hot. If it is too hot, the Jalebi's will end up burnt.ntAlso make sure you keep the heat on low when you pipe the Jalebi's into the oil, this will ensure you can see the circles you are piping and also the Jalebi's will rise up slowly.

flour, corn flour, yogurt sour, baking soda, ghee, turmeric, oil, sugar, water

Taken from www.yummly.com/recipe/Jalebi-1313208 (may not work)