Refined Flour – 500 gms.
Gram flour – 100 gms.
Curds – 100 ml.
Water – 100 ml.
Yellow Colour – pinch
Arrowroot Powder – 5 gms.
Oil – for frying
Ingredients for the Sugar Syrup
Sugar – 500 gms.
Water – 250 ml.
Rose essence – a few drops
Juice of 1 lime
Saffron – a few strands
Preparation of Jallebis starts 1 day prior to making them.
In a bowl, beat the curds.
In a separate container, sieve the refined flour and the gram flour together.
Add the beaten curds to the sieved flour. Mix thoroughly with water to form a thick batter. Add the arrowroot powder and yellow colour. Mix well.
Cover this container with a muslin cloth and keep aside for 24 hours. Allow it to ferment.
For the Sugar syrup
In a toap, mix the water and sugar. Keep it on a medium flame. Add the limejuice, saffron strands and rose essence. Cook till a 2-string consistency sugar syrup is formed.
For the Jallebis
In a kadai, heat oil for frying.
Take the fermented batter, remove the muslin cloth and beat the mixture. Adjust the consistency. (The batter should be of thick pouring consistency. In case, the batter is very thick, add some water.)
Take a cloth, which has a 1 mm opening. (Other options include an empty coconut shell where 1 eye is removed). Place the batter into this cloth. Through the cloth opening, pour the batter into the hot oil in the kadai forming a spiral shape. The Jallebis should be 3 inches in diameter.
Fry the Jallebis on both sides till they are crisp and golden in colour. Do not allow them to brown. When done, remove and drain off the excess oil.
Pour the drained Jallebis straight into the sugar syrup and allow it to stay for a couple of minutes till the Jallebis absorb the sugar syrup.
Remove and serve piping hot.