Prep time: 10 minutes
Frying time: 15 minutes
65g Golden Cloud cake flour
2T plain yogurt
2t melted butter
A few drops of orange food coloring
1/4t bicarbonate of soda
Oil for frying
1t rose water
Combine the sugar, water and rose water together in a pot on medium heat.
Using a thermometer, allow the syrup to boil to 100^C. Then turn the heat off. If you don’t have a thermometer, test a little of the mixture by rubbing it between your fingers. If there are stands when you pull your fingers apart, the syrup is the right temperature. If you can roll the mixture into little ball between your fingers, the syrup is overcooked.
In a bowl, combine the flour, cornflour, yoghurt, melted butter and food coloring.
Mix until well combined.
Add the water in gradually and mix until a batter is formed. The consistency must be the same as pancake batter.
Decant the batter in the squeeze or ketchup bottle.
Place a deep frying pan on medium heat. Add sufficient oil for frying.
Once the oil is at medium heat and you’re ready to begin frying, add the Bicarbonate of Soda to the squeeze bottle and shake well.
Pour the batter into the oil in a spiral shape. If the oil temp is right the Jalebi will immediately puff up.
Fry for 2 minutes on each side
Remove the Jalebi from the oil and immediately place it in the syrup.
Allow to absorb the syrup for about a minute.
Move the Jalebi in a baking rack to cool.
using a squeeze or ketchup bottle is essential to help achieve the correct shape as it gives you more control
Add the bicarbonate of soda literally seconds before you fry. The bicarbonate of soda’s reaction is what causes the Jalebi to puff up.