by Tarla Dalal
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A quick variation of the traditional dessert using yeast to ferment the jalebis instantly.
- Sieve the plain flour and gram flour together.
- Dissolve the yeast in 1 tablespoon of water.
- 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.
- Keep aside for 10 minutes till the yeast ferments.
- Dissolve the sugar in 1 cup of water and simmer for 5 minutes till the syrup is of 1 string consistency.
- Add the saffron and lemon juice and mix.
- Remove from the fire and keep aside.
- Heat the ghee in a broad saucepan (the ghee should be approximately 25 mm. (1") deep).
- 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.
- Press out round whirls of the batter into the hot ghee working closely from outside to the centre of the whirl [approximately 50 mm. (2") diameter].
- Deep fry the jalebis till golden brown and transfer into the warm sugar syrup.
- Drain immediately and serve hot.
- Do not allow the jalebi batter to overferment.
- Fry the jalebis immediately once the batter has rested for 10 minutes.
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