Sep 27, 2017
In a mixing bowl add maida, besan, curd, water & orange food color. Mix well till this batter becomes smooth & of pouring consistency.
This batter should be kept for 24 hours for fermenting.
Once the batter is fermented well, pour it into a squeezy bottle or muslin cloth and keep aside.
In a deep pan, Prepare the sugar syrup by adding sugar, water, saffron & orange food color.
In another deep pan, add oil for deep frying the Jalebi’s
Once the oil is heated well, pour the batter in swirls to create the look of the jalebi’s & fry them well on both sides.
As the jalebi’s get fried immediately add them to the sugar syrup and dip them so that they absorb the flavor and color.
Take them out on a plate and garnish with some almonds & pistachios