Jalebi (Pani Walalu)

Jalebi is a hot favourite on any special occasion be it a birthday, wedding or festival. Jalebis though mostly eaten by themselves, can also be soaked in warm milk.

Ingredients:

• 1 Cup of Curd
• 30 g of Corn flour
• 100g of all purpose Flour
• 1 tsp of Lemon juice
• 1 tbsp of hot Oil
• Pinch of Saffron colour
• 1 Cup of Sugar
• Water (as needed)
• Oil for deep frying

Method:

• Take a bowl add curd mix well then add all purpose flour, cornflour and mix well to avoid lumps then add food colour,Hot oil and mix again.
• Batter should be pouring consistency set aside for 24 hr to ferment.
• To make sugar syrup: Melt the sugar with the  water and boil to get a one thread consistency. To check for one thread consistency, carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and gently tease apart. If one thread is formed between your finger and thumb the syrup is done.Add lime juice few drops in the syrup and keep it aside
• Pour batter into a ketchup dispensing bottle.
• Heat the oil in a deep wok-like dish. To test for the right temperature, drop a small amount of batter into the oil. If it sizzles and rises to the top of the oil, the oil is hot enough. Keep the flame on medium at all times to ensure all round cooking of the jalebis.
• Now hold the ketchup dispenser over the hot oil and squeeze the batter into the oil into a wiggly, randomly coiled circle. Squeeze out several at a time.
• Fry till light golden and then remove and put directly into the sugar syrup.
• Allow to soak for 2-3 minutes and then remove.
• Serve warm.