If you have a sweet tooth like me and craving for sweets in this lockdown period, then try this instant Suji / Semolina Jalebi and enjoy this with your family. This recipe is inspired from Nisha Madhulika ji’s Suji Jalebi recipe, with changes made in the measurement of all purpose flour and sugar, I have used turmeric as a food colour and add a bit of salt for the balance.
For the Sugar Syrup
Ingredients
1 cup Sugar
Juice of 1/2 Lime
1 cup Water
Method
Take a pot, add the sugar and water, let it simmer until one string sugar syrup has formed. Switch off the flame and add lime juice. Keep it aside.
For the Jalebi
Ingredients
1 cup Fine Semolina
1/2 cup All Purpose flour
1/2 cup Curd
1/2 tsp Turmeric for the colour or use 1/4 tsp yellow food colour
1/2 tsp Baking powder
1/4 tsp Salt
Ghee for frying
Method
Take a bowl, add all purpose flour, semolina, salt, baking powder, turmeric or food colour and curd, now add little water at a time and whisk the batter, until you get a thick dropping consistency. Keep the batter aside for 30 to 40 minutes. Take a pan, add ghee, let the ghee heat up. Take a piping bag, pour the batter into the piping bag, cut a small end of the piping bag. Once the ghee is heated up, reduce the flame to medium. Hold the piping bag straight at a distance from the ghee, rotate your hand to form a 2 1/2 swirls. Fill up the pans with jalebis. Fry the jalebis until crisp, and the colour changes to golden yellow. Remove the jalebis and drain out the ghee. Place the jalebis in the sugar syrup. Keep the jalebis in the syrup until the sugar syrup is absorbed. Remove the jalebis and serve.
