1 cup all-purpose flour (known as 'maida' in Hindi)
2 teaspoons gram flour (known as 'besan' in Hindi)
1⁄2 cup plain yogurt, beaten (known as 'dahi' in Hindi)
1⁄2 cup water
1 pinch baking soda
500 ml ghee or 500 ml oil
500 ml sugar syrup
Put flour in a mixing bowl.
Add gramflour.
Mix well.
Add yogurt and water.
Mix well, using a spoon, ensuring that no lumps remain.
Mix to obtain what is technically called,"ribbon consistency".
(Ribbon consistency simply requires you to mix for about 5-7 minutes, really well, so that when the mixture is dropped from the mixing spoon into the mixing bowl, it should fall like a ribbon. Don't let the term scare you, it's pretty easy, you just got to).
Add a pinch of baking soda.
At this point, this mixture (batter) can be refrigerated if you are planning on making the jalebis later.
If you plan to make the jalebis instantly, put the mixture in a jalebi bottle (you get these bottles to make jalebis in the market).
If you dont have a jalebi bottle, you can use an empty well-washed and thoroughly clean, tomato ketchup bottle.
If you got an icing bag, use that.
I used the icing bag with the"star" nozzle attachment.
You may experiment with the other nozzles, if you wish, but please dont, in any circumstances, try using the"writing" nozzle attachment, because if you do so, the jalebis that you'll be making will be the thinnest on the face of the planet,lol.
Heat oil on low-medium flame in a frying pan.
Meanwhile, spoon the above prepared batter in the icing bag fitted with the star nozzle/jalebi bottle/ tomato ketchup bottle.
Drop the batter by squeezing the bottle/icing bag, into the hot oil, in concentric circular motion to make the jalebis.
Lightly brown on either side.
Repeat until all the batter is used up.
On low flame heat the pre-prepared sugar-water syrup (known in Hindi as"chashni").
Add few threads of saffron to the syrup- these look really pretty on the jalebis later when you dip the latter into them.
Now, drain the excess oil from the jalebis.
Drop into the sugar-water syrup.
Dip well, toss well, to coat the jalebis in the syrup.
Drain excess syrup from the jalebis.
Serve immediately or serve hot if you plan to serve them later on, make sure to warm them a bit in the oven (2-3 minutes) and then serve.
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