Jalebi

Recipe Ingredients

3 cups	594g / 20oz	Sugar
2 cups	125g / 4.4oz	Refined flour - (maida)
1 tablespoon	15ml	Lemon juice
1 teaspoon	5ml	Cardamom powder
1/2 teaspoon	2.5ml	Orange or yellow edible colour
1/2 teaspoon	2.5ml	Saffron - crushed
		Clarified butter - (ghee), as needed
		For Garnishing
1/2 teaspoon	2.5ml	Cardamom powder
1 tablespoon	15ml	Blanched and sliced pistachios

Recipe Instructions

Mix refined flour and enough water to make a sticky batter of pouring consistency. Beat well to break lumps, if any, and leave covered for 24 hours.

Heat sugar with 3 cups of water to make a sticky syrup of one-third consistency. Add lemon juice. Remove the foam from the top of the syrup with a wire sieve or spoon. Add saffron, cardamom powder, colour and reserve.

Beat the overnight batter and keep aside. Heat 3 cups of clarified butter (ghee) in a wide pan. When the ghee is almost smoking, lower the flame. Put the beaten batter in coconut half-shell with a small hole in it, and pour into the hot ghee in a circular motion making four or five circles for over.

Remove with a slotted spoon, draining all the ghee and place in the syrup. Garnish it with cardamom powder and blanched pistachios.

Source:
Tarla Dalal

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