In a large mixing bowl add 1 cup maida, 2 tbsp cornflour, ½ tsp baking powder, ¼ tsp turmeric (haldi) for colour. Mix these dry ingredients well.
Next add ¾ cup yogurt which will help the mixture to ferment and 2 tbsp ghee. Add water a little at a time and mix to combine all the ingredients well. Ensure no lumps are formed. Add water and mix till a thick pancake batter consistency or reached or until the mixture is a dropping and thick pouring consistency.
Cover and allow the batter to ferment and rest for 24 hours.
To prepare the sugar syrup add 1 cup of water and 1 cup of sugar in a saucepan. Add a few strands of saffron for flavour. Bring to a boil and stir until well dissolved. Then reduce the heat and simmer the syrup till it reaches a 1 string consistency. Keep the sugar syrup on low heat and begin to make the jalebi.
In a kadai or deep pan, heat oil for deep frying. Fill a piping bag or a zip lock bag with batter. Make a small or medium size hole in the corner of the bag.
When the oil is hot, pipe the jalebi batter into the oil moving in concentric circles, to make jalebi shape.
Fry the jalebis on low to medium heat till crisp and lightly browned.
Once lightly browned, remove from the kadai, drain off the excess oil and drop them into the prepared sugar syrup.Allow them to soak for a few minutes. Flip them over to ensure that both sides are coated.
Serve hot with ice cream or rabri.
calories per serving
69 g Fat2 g Protein24 g Carbs< 1 g FiberOther
Vitamins & Minerals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment