Instant Jalebis

Fresh hot syrupy jalebis are a hit at any chaat party. You will always find serpentine queues of people waiting to savour this delicacy. You will not believe how quickly jalebis can be made. I have used yeast to ferment the jalebi batter quickly and so it does not require to be left for a day to ferment. The trick here is to immediately start frying the jalebis once the batter has rested for 10 minutes. If the batter is left for a longer period, it ferments and the jalebis lose shape. Also remember to soak the jalebis in warm sugar syrup immediately after frying them. Yes, they are made as simply as that!

Preparation Time: 10 mins.
Cooking Time: 15 mins.
Makes 15 jalebis.
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For the jalebi batter
1 cup plain flour (maida)
1 tsp besan (Bengal gram flour)
1/2 tsp fresh yeast, crumbled
1 tbsp melted ghee
1 tsp sugar
2 to 3 drops of lemon yellow food colouring

For the sugar syrup
2 cups sugar
a few saffron (kesar) strands
1/4 tsp lemon juice

Other ingredients
ghee for deep-frying