Who doesn’t like Jalebis?? The feeling of munching on Hot Jalebis, especially during winters, just cannot be put into words. I hadn’t made Jalebis in a long time and so I decided to make them today as the evening snack. The whole process must not have taken more than 20 minutes. The Jalebis made their ‘Vanishing Act’ within seconds…. :-)
Both my boys really gorged on it. My New Year resolution of ’losing weight’ held me back from tasting it. Once the Jalebis were over, D requested for another batch. When I assured him that I would prepare it the next day, he pops the next request “Mama, Can you make it in the morning itself ??” I was nearly tempted to break my resolution but gladly didn’t. 
This recipe was written down in my Diary long time back and so don’t remember the source.
Instant Jalebi
Ingredients
Flour- 1 cup
Baking powder- 1 teaspoon
Yellow food colour- a pinch
Sour Curd- 3 tablespoons (Optional)
Water as required
Oil for frying
For the Syrup
Sugar- 1 cup
Water-1/2 cup
Rose essence- 2 drops
Method
Take a sauce pan and boil water along with sugar to form a one thread consistency. To ensure that you have a one thread consistency, take a drop of the syrup between your index finger and thumb and pull away very slowly. If you see a thread forming, you have succeeded in your mission Keep aside to cool.
Sieve the flour and baking powder. Add the curd, the colour and mix well. (Those who don’t like tanginess in the jalebis can omit the curd and add only water). Add water to attain a real thick batter. The aim is to get the consistency of the batter in such a way that it doesn’t drip off the nozzle without pressure. Transfer to a piping bag with a 1/4″ nozzle. You can use a ketchup bottle (squeezable) or muslin cloth with a 1/4″ hole.
In a pan pour oil (about 1″ height) and heat on medium high flame. When the oil is hot, slowly squeeze out the batter in spiral shape. Don’t worry if it goes haywire. It takes a bit of practise to get the desired shape.
When they change colour to golden yellow, drain off. Put each jalebis into the cool syrup, one at a time, giving 2 seconds on one side. Then flip it and give another 2 seconds for the other side before removing it from the syrup. Place it on a wire rack for draining the excess syrup. Serve warm. Makes about 30 of 2″ sized Jalebis.
Note:- I usually half-fry the jalebis and keep aside. And just before serving I fry them and dip in the sugar syrup to get crunchy jalebis.
can we use basen instead of maida and nimbu instead of curd?
The recipe I have followed has always worked well… As for Besan n Nimbu, you could give it a shot n see…I haven’t tried that and hence won’t be able to comment on it..Sorry dear!!
came out well….but it was a bit chewy unlike wat u get from outside.the taste was awesome.thank u:)
Thanks for trying..By the way..Did you keep the Jalebis for long? I guess that’s why it was chewy..This is supposed to be eaten hot.Then only will it be crunchy…