The delicious orange rings popularly known as Jalebi is of India’s favourite sweet. Jalebi does not have its origin in India. Infact the word Jalebi is derived from the Arabic word Zulabiya. This sweet is said to have been brought to Medieval India as a part of the Muslim trade by the Persian-speaking invaders, much like a lot of other Indian food. Today, the dessert Jalebi is famous all over the country in different forms. While North India loves their thin and crispy jalebis, the South Indian version consists of thicker and have a slightly different shape. It is served during festivals and special occasions, this dessert recipe is loved not just by kids but adults too. The crisp sugary spirals taste brilliant when served hot along with chilled rabri. Traditionally a muslin cloth with a hole in it is used to make the spirals in hot oil.It is mostly prepared on festivals like Diwali and Holi,though you can make it as per your mood and cravings.

Jalebi
                                                                                                   Jalebi

for jalebi batter:
½ cup all purpose flour / maida
1 tsp corn flour
¼ tsp baking soda
½ tsp vinegar
1 tsp yogurt / curd
5 tbsp water (or as required)
⅛ tsp turmeric powder/ yellow food colour (optional)

for sugar syrup:
¼ cup water
1 cup sugar
¼ tsp saffron strands / kesar (optional)
¼ tsp cardamom powder / elachi powder
other ingredients:
1 tbsp ghee
oil for deep frying

Preparation:
  1. In a mixing bowl, mix maida, corn flour, curd.Then add half tsp vinegar and water.
  2. Mix well in round circular directions for 4 minutes.
  3. Now add baking soda and give a gentle mix.
  4. Now pour this batter in the tomato ketchup bottles carefully.
  5. Heat oil in a pan and add 1 tbsp of ghee.
  6. Squeeze the bottle and make round spirals with the batter.
  7. When one side is partly cooked, turn over and fry the other side.
  8. Fry till the jalebis are a light golden.
  9. Now immediately drop the fried jalebis in the warm sugar syrup for 30 seconds (1 string consistency).
    finally, serve jalebis hot, warm or at room temperature.