Jalebi

Jalebi. This is the second time I'm making this recipe. Jalebi is a deep fried (thin) pretzel, which is then coated in a sugar syrup! These are fun to make! And so So SO easy! The original recipe and video can be found here. I've made just a little change to the recipe and method, based on what I found worked well with me!

Prep Time: 5 minutes plus 30 minutes fermentation time
Cook Time: 30 minutes
Makes approx 35 jalebis

Jelabi Batter Ingredients

• 1 cup All purpose flour
• ¼ tsp Cardamom Powder
• Several strands of saffron
• 2 tsp Corn Starch
• 1 tsp Rapid Rise Yeast (Regular yeast can be substituted but must be proofed in the warm water for 5-10 minutes, until foamy, before adding it to the flour)
• 1 tsp oil
• 1 tbsp Yogurt
• ¾ cup warm water

Jelabi Sugar Syrup Ingredients

• 1 ¼ cups sugar
• 1 cup Water
• A pinch saffron
• 1 tsp lemon juice
• ¼ tsp Cardamom Powder

Jelabi Batter Method

1. In a mixing bowl, combine the all purpose flour, cardamom powder, rapid rise yeast and corn starch and mix thoroughly. This becomes the dry mix.
2. Heat the saffron in the microwave for 30 seconds. Let cool for 2 minutes, then crush completely until its a powder (in a mortal & pestle, or as small as you can get it)
3. Whisk the oil, yogurt and water, and mix well until there are no lumps. This becomes the wet mix.
4. Mix the wet mix into the dry mix well, 
5. In a larger bowl or pot, add very warm water and place the mixing bowl with the batter inside the larger bowl (be sure that the water does not fall into the batter). Cover the larger bowl and allow the batter to rest for 30 minutes.
6. After the batter has been resting for 15 minutes, start on the syrup and start to pre-heat oil for frying the jalebi. (See the method below.)
7. After 30 minutes, mix the fermented jalebi batter well and put it in a ketchup or mustard bottle with a spout (zipper bag or piping bag can be used too)
8. Squeeze out the batter into the hot oil in approximately small circular motions so that each Jalebi is about 2-3 inches in diameter.
9. Fry until the bottom side looks golden and flip once to cook the other side.
10. With tongs, remove the Jalebi, shake off excess oil and allow to cool for a few minutes, then place directly into sugar syrup, flipping over so that both sides are coated. Shake off excess sugar syrup and place in another plate. (I found that the first time I made the Jalebis, taking them out of the hot oil and then straight into the sugar syrup make the Jalebis go soft. Hence, I let them cool inbetween the oil and sugar syrup steps!)
11. Continue frying remaining jalebis.
12. Once all the Jelabies have been fried and cooled down, store in an air tight container.

Jelabi Sugar Syrup Method

1. In a heavy bottom pan, add water, sugar and saffron. 
2. Cook for 15 minutes on medium heat or until the temperature reaches 200F and then switch off.
3. Reduce flame to a low simmer and add cardamom powder and lemon juice. Mix.

I just can't help eating these as soon as they are coated in sugar! They taste warm, crispy and sweet! I think I may have eaten too many though!