For Jalebi batter:
cup all purpose flour / maida
1 tsp corn flour
tsp baking soda
1 tsp yogurt / curd
5 tbsp water (or as required)
tsp turmeric powder / haldi / yellow food colour (optional)
For sugar syrup:
1 cup sugar
tsp saffron strands / kesar (optional)
tsp cardamom powder / elachi powder
1 tbsp ghee
oil for deep frying
In a mixing bowl, mix maida, corn flour, curd then add half tsp vinegar and water.
Mix well in round circular directions for 4 minutes.
Now add baking soda and give a gentle mix.
Pour this batter in the tomato ketchup bottles or jalebi maker bottle or thick ziplock bags carefully.
Heat oil in a pan and add 1 tbsp of ghee.
Squeeze the bottle and make round spirals with the batter.
When one side is partly cooked, turn over and fry the other side.
Fry till the jalebis are a light golden.
Immediately drop the fried jalebis in the warm sugar syrup for 30 seconds (1 string consistency).
Serve jalebis hot, warm or at room temperature.0