jalebi

Jallebi			No. of Portions	100
Ingredients	QTY	Unit
Refined flour	1.5	Kg
Gram flour	300	Gm
Oil	300	Ml
Curd (sour)	300	Gm
Red / yellow colour	5	Gm
For syrup:
Sugar	3	Kg
Lime	2	No.
Saffron (optional)	1	Gm
For frying:
Fat	4	Kg
For garnish
Edible silver foil	5	Sheets

Prepreps

1.	Sieve refined flour and gram flour together.
	Heat oil and bring it down to room temperature. Beat curd.
	Add flour, curd, oil and sufficient colour. Add water to form a thick, lump-free batter. Keep overnight (or at least for 8 hours) in a warm place to ferment.

Method

	Add 1.5 lt water to sugar. Bring it to a boil. Add limejuice and clarify the syrup. Simmer till 2-string consistency. Strain and add saffron.
	Heat fat in a jallebi kadhai (flat bottom). Pour batter [through sauce bottle / eye of coconut shell / thick cloth] into hot fat to form a spiral design / concentric circles.
	Fry on both sides till crisp but not browned. Drain and soak in sugar syrup for at least 5-10 minutes. Remove, drain and serve hot or at room temperature.

NOTE:

Jallebies should be put in the syrup immediately after frying. For the syrup to penetrate inside the jillebies, the temperatures of both – jillebies and syrup are important. Hot jillebies in warm syrup gives the best results.