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Jalebi

Diwali, the festival of lights, is arround the corner and I bet everybody is wondering what to do different this year. I thought why not try and post some of the dishes that are popular during this festive season.
You can pick your favourite one and prepare for diwali and serve it at your own party or take it as a favor to people you visit.

So her is my first post "the Jalebi".

Ingredients:
  1. Maida/All purpose flour: 1 cup
  2. Corn Flour: 2 tblsp
  3. Thick Curd: 3/4 cup(approximately)
  4. Cooking soda :1 pinch
  5. Ghee: 2 tblsp
  6. Yellow food color: a pinch
  7. Oil for deep frying
Sugar Syrup
  1. Sugar: 1 cup
  2. Water: 1 cup
  3. Lemon juice: 1 tsp
Procedure:
Mix maida,corn flour, cooking soda,ghee and yellow food colour in a bowl. Add curd and make a thick batter by adding more water. 
Consistency should be like vada batter. 
Keep it in a warm place for 12 hours/overnight or until it ferments well.
Next day mix well with a ladle. It should be a sticky thick batter of dropping consistency.
In a saucepan boil sugar with water, until one string consistency. 
About 15 minutes in medium high flame. Then add lemon juice and keep in lowest heat possible.
In a flat bottomed pan, heat oil. Level should be very low. 
Take  a durable Ziploc bag with hole in the middle or a squeezable bottle like the ones they serve sauce in the restaurants (I used the bottle) and fill with the batter.
Draw circles in a medium heated oil. Also  it should be enough to fry the jalebis porous and crisp. So adjust the heat accordingly. 
Make 3-4 circles per piece and end the circle by overlapping the tip when you end, otherwise the shape wont be good.
Fry on both sides till crisp and drain it and add immediately to the hot sugar syrup. 
Let it be dunked in the syrup for 2 minutes at least. After some time, drain it and arrange in a plate.


Enjoy hot jalebi, stays crisp for 4-5 days too.
Mine didn't turn out to be the prettiest but sure were delicious. So this diwali, go ahead and try the delicious sweets.
Till then happy blogging
Rakhee

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