JALEBIS

For the jalebi batter
1 cup plain flour (maida)
1 teaspoon Bengal gram flour (besan)
1/2 teaspoon fresh yeast, crumbled
1 tablespoon melted ghee
1 teaspoon sugar
2 to 3 drops of lemon yellow food colouring
For the sugar syrup
2 cups sugar
a few saffron strands
1/4 teaspoon lemon juice
Other ingredients
ghee for deep frying
For the jalebi batter
1. Sieve the plain flour and gram flour together.
2. Dissolve the yeast in 1 tablespoon of water.
3. Mix the flour mixture, yeast solution, ghee, sugar and lemon yellow food colouring with 2/3 cup of water to make a thick batter, making sure that no lumps remain.
4. Keep aside for 10 minutes till the yeast ferments.
For the sugar syrup
1. Dissolve sugar in 1 cup of water and simmer for 5 minutes till syrup is of 1 string consistency. 2. Add the saffron and lemon juice and mix.
3. Remove from the fire and keep aside.
How to proceed
1. Heat the ghee in a broad saucepan [the ghee should be approximately 25 mm. (1") deep].
2. Fill the jalebi batter into a piping bag with a single hole nozzle or a thick cloth with a small hole in the centre which is finished with button-hole stitch.
3. Press out round whirls of the batter into the hot ghee working closely from centre to the outside of the whirl [approximately 50 mm. (2") diameter].
4. Deep fry the jalebis till golden brown and transfer into the warm sugar syrup.
5. Drain immediately and serve hot.
Tips Take a scoop of vanila icecream in a bowl top it with hot jalebies and serve immediately.Do not allow the jalebi batter to overferment. Fry the jalebis immediately once the batter has rested for 10 minutes.