Kesar jalebi-How to make-Step by step photos

Cuisine Style: India | Preparation & Cooking Time: 20-30 min | To Serve: 4 | Type: Sweet, dessert, diwali special sweet, holi

Ingredients

• Maida / Wheat flour / Gram flour / All purpose flour – 1 cup
• Corn flour – 2 tbsp
• Curd – ½ cup
• Saffron – ½ tbsp
• Ghee – 1 tbsp
• Salt a pinch
• Water as needed
• Oil & ghee for deep frying

For Sugar Syrup [ string consistency or arai kambi padam]

• Sugar - 1 cup
• Water - ¾ cup
• Saffron a pinch

Preparation

• Add saffron & 1 tbsp of sugar in a stone mortar & finely grind.
• In a bowl add ground saffron & add warm water mix well. Now it becomes red color. let it cool.
• In a bowl add maida, corn flour, salt, curd mix well & make smooth batter with very little water. Batter should be soft as vada batter consistency.
• Add ghee mix well then leave it for fermentation for 5 hours.
• Then add saffron color water mix well.
• Heat water & sugar in a pan mix gently then let it melt.
• Once sugar is melted let it boil till one string consistency [kambi padam]
• Then add saffron water gently mix then cut off heat.
• Heat pan add ghee & oil for deep frying.
• Take white cotton cloth or zip lock pouch make small hole in the middle.
• Then place batter press gently using spoon & close the edges.
• Squeeze the batter as decorative jalebi flower shape or mini jalebis over the medium hot oil & deep fry both sides till crisp.
• Once it’s ready drain with absorbent paper & immediately place it on warm sugar syrup & soak it for 4 min then transfer to a plate.
• Repeat the process for all jalebis.
• Once it’s ready store it in an airtight container use within 2 days.

How to make Kesar jalebi-Step by step photos

In a bowl add maida and corn flour

Add pinch of salt

Add curd water mix well make smooth batter leave it for fermentation[4 to 5 hours]

After fermentation

Add kesar / saffron

Mix well leave it for 5 min

Jalebi batter is ready

For sugar syrup add sugar in a pan

Add water let it boil

Add saffron let it boil till half string consistency

Sugar syrup is ready cut off heat

Heat oil and ghee in a pan

Put batter in a zip lock pouch, make small hole in the middle, squeeze and shape over the oil on medium flame & deep fry till crisp on both sides

Put it in a sugar syrup & soak for 20 min

Big crispy jalebi

Jalebis are ready let it cool & store it in an airtight container use with in 2 days

Crispy kesari jalebi