Jalebi and milk for breakfast in North India, or jalebi with fafda, kadhi and papaya chutney in Gujarat
Instructions
- Place the refined flour in a bowl, add one and a half cups of water and beat with your hands for half an hour to make a light smooth batter. Cover the bowl and keep in a warm place to ferment for twenty hours
- Beat the batter again with your hands for fifteen minutes. Add the food colour and two tablespoons of refined flour and beat again for ten minutes.
- Cook the sugar with two cups of water in a deep non-stick pan on high heat, stirring continuously, till the sugar dissolves. Add the milk, collect the scum, which rises to the surface with a ladle, and discard. Add the cardamom powder and cook, stirring, till the syrup attains a one-string consistency. Let the syrup cool, but ensure that it remains lukewarm.
- Cook, gently turning the jalebi over occasionally, for eight minutes on each side or till golden and crisp. Drain and soak in the sugar syrup for two to three minutes.
- Drain and serve hot.
- Jalebi Ready
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