Jalebi

Ingredients:
For the Jalebi batter

• 200 gms All purpose flour / Maida
• 2 cups Curds/ Yoghurt
• 2 tsp Lime Juice
• 150 gmsapprx* Cornstarch / Cornflour
• 2 tbsp Hot oil
• Food colour - orange / saffron / yellow
• pinch of salt

For the Sugar Syrup

• 2 cups Sugar
• 1 tsp Lime juice
• Water - Just enough to cover the sugar and melt.
• Oil for deep frying

Method:

• In a bowl, take the flour, add salt, then add in the curds, whisk well. Then add lime juice, cornstarch, safroncolour, and finally the hot oil.
• Mix everything well together and make sure there are no lumps. The batter needs to be thick.
• I mistook and made the batter little thin, so I had to add more starch to thicken the batter.
• Once this is done, set it aside to ferment.

To make the Sugar Syrup

• When the batter is all ready, get the sugar syrup ready. Take a pan with sugar, add just enough water to cover all the sugar.
• Keep stirring so that the sugar melts. Strain if required.
• Add line juice to avoid sugar crystallization. But few did after few days.
• Then again cook till you get a syrupy consistency. Keep it warm.

Making the Jalebis

• Heat oil in a kadai. It is advised that once oil hot, you reduce to medium low flame. But I saw that my Jalebis were getting soggy when I do that.
• Spoon batter into a piping bag / zip lock bag or even your milk/ any thick plastic cover. Cut a tiny hole at one end, pipe the batter into the hot oil.
• Fry till it's crisp and starts changing colour. This took about just couple of seconds for me, I had to be really quick with piping and turning the jalebis.
• Flip and cook on both sides. Once done, drop the hot jalebis into the warm sugar syrup. Done dunk them for long, flip on both sides and remove with a slotted spoon.

This is best served hot/warm.