How to make this sweet at home!
Step 1 Make the Jalebi batter and set it aside to ferment overnight.
In a mixing bowl, combine all-purpose flour, cornflour, and baking soda to make this simple Jalebi recipe. To the above mixture, apply ghee and food coloring. Add hung curd and water to make a thick batter. Mix until the mixture is dense but still has a gentle flow to it. Allow it to ferment for 8-10 hours. This move is crucial for giving Jalebi its distinct "khatta" flavor. Heat water in a pan over medium heat to create the sugar syrup. Mix in the sugar until it is fully dissolved. Cook the syrup until it reaches the consistency of one string. Saffron, cardamom powder, and rose essence should be added. Stir all together thoroughly.
Step 2 Jalebis should be deep fried.
For deep frying, heat oil in a pan over medium heat. Fill a muslin cloth with the jalebi batter and pierce a small hole in the cloth. Create concentric circles with the muslin cloth by squeezing it. To make full circles, move from inside to outside. Fry until the jalebis are golden and crisp.
Step 3 Serve warm with Rabri after soaking the Jalebis in sugar syrup for 2-3 minutes.
Soak the jalebis for 2-3 minutes in sugar syrup. Make sure the sugar syrup is hot, but not boiling. Remove the pancakes from the syrup and arrange them on a baking sheet lined with butter paper or foil. Serve the jalebis hot, warm, or at room temperature with creamy Rabri and silver foil (optional). Add a little ghee to the batter to make the jalebi even more tasty. This will give your jalebi the perfect aroma. Don't forget to ferment the batter overnight for crispy Jalebi.
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