JALEBI

Recipe source: Hetal & Anuja

Please note that I made only half the quantity and it yielded me about 20-22 jalebi's.
Ingredients:
All purpose flour/Maida- 2 c
Cardamom powder-1/8 tsp
Yeast-1 tsp
Warm water-1/4 c
Cornflour/Cornstarch-2 tsp
Oil-1 tsp
Yoghurt-1 tbsp
Warm water- 3/4 c
For the syrup:
Sugar-1 1/4 c
Water-1cup
Lime juice-1 tsp
Red food colour- a pinch
Cardamom powder-1/4 tsp

Method:

Dissolve the yeast in 1/4 c warm water and keep it aside for 10 mins until frothy.

Mix rest of the ingredients together and add in the yeast mixture.

Place this bowl in another bowl filled with some warm water. Cover the bowl with
the mix with a lid.

Leave this in a warm place and let the mix rise for 45 mins.

Once it's risen, stir with a spoon , just to mix everything together.

Pour into a mustard/sauce bottle and keep aside.

During the last 5 mins of the dough rising, make the syrup for the jalebi and also heat
the oil for frying.
For the syrup:

Heat everything together on high for 2 mins. Reduce the flame to a simmer.

Making the Jalebi:

When the oil is hot, squeeze out some batter from the bottle and move your hand
in a circular motion till you form one jalebi. You might have to go round and
round 5-6 times. Make sure you don't leave any loose ends because the jalebi will
be open, otherwise.

Fry till golden on one side, the flip it over. When the bubbles subside, they are
done.

Transfer the hot jalebi's into the simmering sugar syrup.

Do not leave it for more than 30 seconds in it.Turn them and make sure the sugar
syrup is coated on either side.

Transfer them to a plate and serve them hot!

Verdict:
It was perfectly sweet, juicy and crunchy.We really enjoyed this treat! I don't think it can
get any simpler or easier to make at home. If you are having guests coming for lunch or
dinner, you can surely make this ahead and serve it to them. Jalebi's have a very high
'oomph' factor attached to it :-)
So here I am, wishing all my readers a very happy & safe Diwali! ~*Enjoy your day*~