How to Make Jalebi, English/Urdu Recipe

Flour – 500g

Corn flour – 150g

Yogurt – as required

Oil – 5 tbsp

Take a bowl and put flour, corn flour and mix with enough yogurts. Add food colour as you like, and mix without any lumps. Now add 5 tbsp of hot oil and mix it again. Let it form for 24 hours on same temperature. When next day you will review the batter, just keep mixing with hand. Make the consistency in such a way that when you take this batter and pour it from the top it should fall as a single thread. Then put this batter in plastic bag or cloth and fry in medium hot ghee in jalebi shape.

Ghee level in frying pan should be 1 pore of your finger, not more then that not less then.

Sugar – 1 ½ kg

Water – ½ litres

Cardamom powder – 1 tsp

Kewra water – 1 tsp

Take a pan and cook sugar and water, until sugar dissolves. Remember syrup should be warm when you put fried jalebi in it, not too hot, otherwise the jalebi will be damaged. Make sure that the syrup’s consistency is only 1 string when it cools down, not when it’s hot, because otherwise, the jalebi will become rock hard.