Instant Jalebis....

I'm sitting here in the boring room
It's just another rainy Sunday afternoon
I'm wasting my time
I got nothing to do.....


And I keep wondering ........ JALEBIS.... !! who would not want to eat some hot, crispy, yummy jalebis...??!!
C'mon it takes overnight for just the preparation.... leave alone cooking time....:|


True!! but a lazy fellow. like me, always has shortcuts.... 
PREP Time just 30 minutes....



Ingredients:
For Batter:
Maida      -    1 cup
Curd        -    2 Tbspn
Sodium Bi-carb/ friut salt/ aapa soda :) - 1/4 tspn
Lukewarm water     
Kesar    -   a pinch


For Syrup:
Sugar       -       3/4 cup
water       -       1/2 cup
Cardamom    -   4-5 
lemon juice    -   1 tspn


Oil      -    for frying


Method:

1. Mix maida, curd, soda and add warm water and beat it smoothly without lumps.
2. Mix well so that you get a Dosa / Bajji batter consistency.
3. Add kesar to it , mix well and keep it aside for half an hour.
4. Meanwhile, in a heavy bottomed pan, heat sugar and water to make sugar syrup.
5. Make sure it comes to one-string consistency.
6. You can add cardamom and a pinch of kesar to the syrup as well.
7. Then turn it off and add 1 tspn of lemon juice to it.
8. Now heat oil in a pan for frying.
9. Meanwhile take a piping bag * add the rested batter in it and squeeze it over the oil to make Gol-gol jalebis....
10. Once deep fried , immerse the jalebis into the sugar syrup. Toss it in the syrup for 3-4 times and plate it....

Then become that sardar kid from the 90's DABUR Ad.... and say JALEBI.....!!!! "super excited"

* piping bag should have a hole of diameter 2 mm. You can use a clean white cloth, cut the hole in the middle and use the traditional way, or use a shaved half coconut shell, put a hole right in the middle..... or may be use a ketchup-squeeze bottle. 


Confession:

• I used aavin milk cover as piping bag. Just cut a small hole at one corner of the packet and squeeze the batter through it.
• Adding few spoons of ghee to the oil for frying, make jalebis extra delicious and smells heavenly...:)
• The whole idea of adding lemon juice is to avoid crystallization and to give that tangy edge to our jalebis, since they are not let to naturally ferment.
• The trick is to not let the oil overheat/ under heat. Otherwise you won't get your jalebis that crispy as you get in any other galli shops....:)