- 1. Maida(All purpose flour) 1 Cups
- 2. Rice Flour 1 Teaspoons
- 3. Yoghurt 1/2 Cups
- 4. Baking Powder 1 Teaspoons
- 5. Sugar 2 Cups
- 6. Water 1 Cups
- 7. Orange food colour drops 5-6 Ounces
- 8. Oil 250 Milliliters(deep frying)
- 9. Lemon Juice 1 Teaspoons
- 10. Rose essence 2 Ounces
- 11. Saffron/Pistachios some for garnish
1. In a bowl add the maida, rice flour, baking powder and sieve it.
2. Sieving is for proper mixing.
3. Add yogurt and food colour to this.
4. Mix this well without any lumps. Add water if needed to bring it to a idli batter consistency.
5. Beat this well with the back of the spoon in a same circular motion for 5 minutes. This brings in nice aeration to the batter.
6. Keep it covered and let it sit for 12 hours. I made it by 10 pm in the night and made it at 11 am the next day.
7. Next day once the batter is fermented, Just mix it with the spoon. Do not over mix. We need the fermented batter to keep it air pockets in batter. So do not mix too much once it is fermented.
8. Pour it into a zip lock cover or a ketchup bottle.
9. If you ask me ketchup bottle works out perfect. Somehow, i couldn't handle ziplock cover and so i transferred it to a ketchup bottle which i got from a friend long back.
10. Add sugar and water in a pan. Boil till it reaches one string consistency
11. Add lemon juice and rose essence to this. If adding saffron you can add now.
12. Heat oil in a flat pan and once it becomes hot , keep it in a low flame.
13. Gently squeeze the batter into the oil by putting 3 circles.
14. Cook till they become crisp and it changes it colour. Take it out from the oil and transfer it to the sugar syrup.
15. Keep it for 1 minute and take it out. Arrange it in a plate and serve hot. Jalebis will be awesome when they are served hot.
16. Garnish with pistachio and serve hot.
17. Jalebis will be awesome when they are served with rabdis.