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Jalebi is one of the most popular desserts in India. It is made on the occasions like weddings, celebrations and festivals. You can easily get to from street side thelas or from mithali or sweet shop. This is a very easy and simple recipe. It is a real quick one too. These are crunchy and crispy spirals soaked in syrup to taste super delicious. Traditional recipe consists of fermenting the batter and then jalebis are fried and finally soaked in sugar syrup. Today we are making instand jalebi. It means you don’t have to ferment the batter. This jalebi turns out nice juicy and at the same to crunchy too. This recipe doesn’t need too many efforts or even ingredients. You can make this jalebi from the ingredients those are readily available in your pantry. You can try this recipe at home and drop a comment for me. Do not forget to like, share and subscribe.

Ingredients:
• 2 cup Sugar
• A little less than 1 cup Water
• Yellow food color (Optional)
• 1 cup Maida
• 1/4 tsp Salt
• 1 little less than 1 cup Water
• 1 tsp Fruit salt
• Oil for frying

Method:
• Heat up a pan on medium heat and add sugar, water.
• Mix well and cook until the syrup becomes sticky.
• The consistency of the syrup should be close to single thread. The syrup should be like the
one that we make for gulabjam.
• When sugar melts cook the syrup on medium to high heat for about 5 minutes.
• After about 5 minutes, check the consistency. It should be sticky.
• Turn off the gas and add yellow food color.
• Adding food color is optional. You can skip it if you don’t want.
• Mix well and keep the syrup aside.
• Mix maida, salt well and add water.
• Mix everything well together. No lumps of maida should be formed.
• Add fruit salt and mix in quickly. Jalebi batter is ready.
• Pour out the batter into a piping bag.
• You can use sauce dispenser bottle in place of piping bag.
• Heat up oil on medium heat for 5 minutes and turn the heat to low to medium.
• On another burner, heat up the sugar syrup on low heat.
• Drop jaelbi into hot oil from piping bag and fry well on low to medium heat until it gets light
golden color from both sides.
• When lower side if fried well, flip the jalebi over and fry well from other side too.
• When jalebi is fried well from both sides, take it out, drain excess oil and transfer it into hot
syrup.
• Soak the jalebi in syrup for about a minute or two and take it out into a dish. Jalebi is all
ready.
• Make sure you drop hot jalebi in hot syrup only.

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