Indian dessert served with warm milk or just as is. This zig- zagged fried sweet is a treat to the taste buds.
For the Sugar Syrup: Heat pan on a medium heat, add sugar and water and mix well until sugar gets dissolved with the water.
Bring the syrup to boil. Lower the heat and simmer the syrup until you get single thread consistency. Takes about 10-15 minutes.
Add lemon juice to the syrup to prevent crystallization and keep aside.
For Jalebi Batter: Take flour in to a mixing bowl.
Mix in the corn flour and yoghurt.
Add water and vinegar/lime juice. Combine well to make a batter of pourable consistency(Batter should not be too thin)
Add fruit salt (ENO) and mix well. (On adding ENO, the batter will bubble)
Pour the jalebi batter in to ketchup bottle/Ziploc bag /cone and cut the corner to make a small perforation for the batter to pass through(Similar to an icing cone).
Pipe swirls or connected spirals into hot oil. Turn over with caution after 15 seconds.
Fry from both the sides till jalebis get light golden brown.
Soak the jalebi in warm syrup from both sides.
Serve as is or with warm milk.
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