Ingredients:
All-purpose flour - 3 cups
Hung curd - 2 cups
Ghee - 1/2 cup
Sugar - 3 cup
Saffron - 5 strands
Powdered green cardamom - 1/2 tsp
Corn flour - 1/2 cup
Baking soda - 1 1/2 pinch
Sunflower oil - 2 cups
Water - 3 cups
Rose essence - 4 drops
Edible food color - 1/2 tsp
Steps:
- In a bowl add all-purpose flour, cornflour, baking soda, ghee, food colour one by one and mix well. Next add hung curd and water to make a thick jalebi batter. Once done, keep aside for 8-10 hours for fermentation. Note that this step is important to give unique "khatta" taste to Jalebi.
- Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the Sauté́ Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
- Add water to the inner cooking pot and let it heat a bit. Add sugar and stir until caramelized. Now add saffron, cardamom powder, rose essence and give it a good mix.
- Press cancel to stop sauté. Transfer the sugar syrup to a bowl and fill an icing disposable cone with the jalebi batter.
- Clean the pot and press sauté option. Add oil to the inner cooking pot and let it heat a bit.
- Squeeze the icing cone to make concentric circles of jalebi batter in the pot. Fry till jalebis turn crisp and golden in colour. Once done, switch off Robocook.
- Soak the jalebis in warm sugar syrup for 2-3 minutes and place on a tray lined with butter paper or foil.
- Serve the jalebis warm or at room temperature with creamy Rabri.