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Jhilapi

"Jalebi " a popular Indian sweet dish.
The deep fried sweet which is garnished with strands of saffron has a rich and imposing history of jalebi.

 Do you remember the Phrase "Like as straight as jalebi”. 
This phrase referring to that person who is very cleverly proof he is right but we know him and  say, “Well, we know that you are just like as straight as jalebi",.

 We can see, jalebi is not straight it's a difficult to prepare, looks so many round shapes.

 Ingredients :

 Sugar Syrup 

 1 bowl Sugar 
1 bowl Water
1 tsp milk to remove the dust from sugar syrup
Jalebi paste

 2 Cup maida flour
1 Cup butter milk
Few saffron
1 pinch salt
Desi ghee

 Preparations:

 Take broad kadhai along with sugar and water for syrup cook on medium heat
Cook and Stirring occasionally until the sugar dissolves.
Cook till you get a perfect sticky consistency and form a one string consistency. Check with your two fingers.
Keep aside for next use.
Now take a deep vessel add all dry ingredients Whisk together perfectly ,Then add the buttermilk and melted ghee, and stir well to form a thick batter. 
Add the saffron to the batter to get a nice and beautifull golden yellow color.

 Cover the batter and let the batter sit for 10 hours to ferment.  Fermentation is the secret of good tasty jalebi's.
After 10 hours check if bubbles on top of the batter then it's has a good fermented batter. Stir well pour this batter in the squeezer bottles .

 Heat another kadhai along with desi ghee
give a nice boil then keep in low flame
Squeeze batter in hot oil, making spiral motion from inside to outside. Remember to keep at low heat else you won’t be able to form the shape perfectly. Do 4 to 5 at a time it may increase in shapes.

 When one side is partly cooked, turn to other side and fry till the jalebis are a light golden.

 Heat up the syrup kadhai keep flame on.
When jalebi's are done remove from oil and  immediately drop in the warm syrup for couple of minutes.
Make sure that you dip the Jalebi completely in Sugar syrup to absorb as much as syrup  it can. Remember it should be totally sub-merged in syrup.

 When another batch is ready adjust this to the before batch of jalebi through this the first batch leave the extra syrup then remove this to a plate
Hot Jalebi is ready to eat and share.


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