Jalebi

All You Need:

• Maida - 1 cup
• Corn Flour - 2 tbsp (optional)
• Thick Sour Curd - 3/4 cup (optional)
• Baking Soda - 1/4 tsp
• Ghee - 2 tbsp
• Yellow food color
• For Sugar Syrup: 1.5 cup sugar+1 cup water+elachi powder+kesar+food color

The Recipe:

• Mix the maida,cornflour,baking soda,ghee and yellow food color in a medium bowl
• Add curd to the above and blend them all together to make a thick batter by adding a little water.
• The consistency of the batter should be thick and not watery (like vada batter)
• When done, keep the batter in a warm place for 24 hrs or overnight till fermented (batter will rise). if you want to skip fermentation, add Eno inplace of soda and make jalebis instantly.
• Mix the batter with a ladle
• To make the syrup boil the sugar with water and elachi in a small bowl on medium heat till 1 string consistency. Turn off heat and keep aside
• Heat oil in a kadai and pour the batter in a disposable piping bag with a tiny hole at the end and squeeze out the batter in 3-4 concentric circlesfor each jalebi and end the circle by overlapping the tip to get the desired shape
• Deep fry on both sides till they are evenly crisp.
• Drain them and immediately put them in the hot sugar syrup. rest for 2 minutes atleast after which they can be drained out of the excess syrup and then served

Note: Ensure the batter is thick and firm, or else they won't retain the shape of the jalebis. The oil for frying should be medium hot. If it is too hot, the jalebis will get burnt

Note: To reduce fermentation time, you can use ENO fruit salt along with curd and make instant batter