For the syrup
Boil 3 cups sugar with 3 cups water & a pinch of saffron until it is thick (+- 8 mins on high heat).
Then add 1 tbs elachi syrup, a squeeze of lemon juice and enough egg yellow food colouring to get a deep colour or any shade that you prefer. Keep warm.
For the batter
Combine the ingredients below together to get a bread crumb texture…
1 cup self raising flour
1 tbs maizena
1/2 tsp tartaric acid
1 tbs butter
1/2 of the small nutriday kiddies yogurt (any flavour)
Then add enough water to make a thick batter (1/2 – 1 cup)
Place batter in a squeeze bottle and pipe out circular jalebi shapes into hot oil (heat must be on medium high).
Fry on one side until it is firm, turn over and fry until crispy.
Remove from oil, drain on a paper towel and then soak in syrup for a minute or more depending on how soaked u prefer.
Place on a rack to drip. This recipe is for crispy Jalebi and is best when stored in the fridge…
Prepared, tried and tested by: Irene Dasari
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