JILEBI

Ingredients :

• Maida - 1 cup (heaped) (120 gms)
• Baking Powder - ½ tsp
• Rice Flour - 1 ½ tsps
• Lemon yellow colour - little
• Oil - to deep fry
• Fresh curds - ½ cup
• Water - ½ cup

For Sugar syrup :

• Sugar - 1 ½ cup
• Water - 1 cup
• Saffron - little
• Rose essence - 10 drops

Method :

Sieve maida rice flour and baking powder together 2 or 3 times. Add whipped curds, little water and prepare a batter of bajji dough consistency(dropping consistency) Mix lemon yellow food colour and keep aside for 10 minutes. Fill this mixture in jilebi making bottle. Heat oil in a flat based kadai. When it becomes moderately hot,reduce the flame. Keep filled bottle with dough,straight on top of the oil,squeeze gently and form spirals in the oil without stopping or cutting the dough string. Cross it in the centre while fishing. (It will hold the whole jilebi as one piece) The dough will submerge in oil while pouring and then comes up. Finish the round fast before it floats up on the oil. Prepare jilebis few at a time so that each piece stays apart and will not touch or over lap the other. Turn over gently and fry till crisp on both sides in reduced flame. Take care that the colour does not change and at the same time, it should be crisp. Prepare sugar syrup in another kadai. Switch off the stove when the syrup becomes sticky. Mix saffron and rose essence to the syrup. If you prefer add little colour also to the syrup. Put the fried hot jilebis into the hot syrup. Let the jilebis soak till the next batch of jilebis are fried or for 2 minutes. Remove from syrup and arrange on a flat plate side by side till it dries up. Sprinkle pieces of nuts and decorate with silver warq. If there is any syrup left over,pour little on top of the jilebis.

Variation :

Omit curds in the above recipe. Prepare batter with niaida and keep aside for 10 hours (Allow to ferment). Add rice flour and colour just before frying.