I took this recipe from Aipi’s USmasala blog, hers look so so perfect that I bookmarked right away when she posted. Though I could not do 100% justice to her jalebi looks, I am totally impressed with the taste. Its was so crisp, sweet and yummy. Firstly I made thick jalebis, but vj asked me to do it thin as he likes that way,so I did it very thin. He loved it very much.
|Maida/All purpose flour||1 cup|
|Corn Flour||2 tblsp|
|Thick Curd||3/4 cup(approximately)|
|Cooking soda||1 pinch|
|Yellow food colour||1/2 pinch|
|Oil + ghee||for deep frying|
For Sugar syrup
|Lemon juice||1 tsp|
|Yellow food colour||1/4 pinch|
|Rose essence/elachi powder||Optional|
Enjoy hot jalebi or store in containers after cooled down, stays crisp for 4-5 days too.