|
Ingredients
|
Quantity
|
|
Plain flour (maida)
|
200gms
|
|
Gram flour (besan)
|
20gms
|
|
Sugar
|
200gms
|
|
Yellow colour
|
few drops
|
|
Milk
|
2 tbsp
|
|
Ghee
|
to deep fry
|
|
A plastic easy squeeze bottle
|
|
Sieve 100 gms. maida and besan together. Make a batter using warn
water. Keep aside for 24 hours. Add remaining maida and food color and more
warm water if required. The batter should fall easily when poured - Not too
thick not too thin. Keep aside.
Make syrup of the sugar by adding water and boiling. Add the milk
and all the scum to form while boiling. Make one string syrup. Strain. Fill
bottle with batter. The nozzle should have a hole the thickness of a knitting
needle. Heat ghee well in a shallow frying pan and form jalebis in the form of
concentric circles about 2 inches on the outside. Fry till crisp, drop into hot
syrup. Drain with a perforated spoon, serve hot.
