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Jalebi recipe

Ingredients

Maida/All purpose flour - 1 cup

Corn Flour - 2 tblsp

Thick Curd - 3/4 cup(approximately)

Cooking soda - 1 pinch

Ghee - 2 tblsp

Yellow food colour - 1/2 pinch

Oil + ghee - for deep frying

Ingredients For sugar syrup

Sugar - 1 cup

Water - 1 cup

Lemon juice - 1 tsp

Yellow food colour - 1/4 pinch

Rose essence/elachi powder - Optional

Method

Mix maida,corn flour, cooking soda,ghee and yellow food colour in a bowl. Add curd and make a thick batter by adding more water... Consistency should be like vada batter. Keep it in a warm place for 12 hours/overnight or until it ferments well.Next day mix well with a ladle. It should be a sticky thick batter of dropping consistency.
In another stove, boil sugar with water,food colour, until one string consistency. Say 15 minutes in medium high flame. Then add lemon juice, essence/elachi,saffron and keep in lowest heat possible.
In a flat bottomed pan, heat oil+ ghee. Level should be very low as shown in the pic. Take a cloth with a smallest hole in the middle or a durable Ziploc bag with hole in the middle. Fill with the batter and draw circles in a medium heated oil. oil should never fume. Also it should be enough to fry the jalebis porous and crisp. So adjust the heat accordingly. Make 3-4 circles per piece and end the circle by overlapping the tip when you end, otherwise the shape wont be good.
Fry on both sides till crisp and drain it and add immediately to the hot sugar syrup. Let it be dunked in the syrup for 2 minutes at least. After some time, drain it and arrange in a plate.