JALAIBI

JALAIBI

If you don’t have SR flour ( self raising flour) you can make it yourself using:

1 cup flour
1tsp level baking powder
sieve both so that they mix in well together

And now the normal recipe:
1 cup SR flour
2 pinch yellow food colour
cold water to mix (the batter)
(I added quarter tsp of cardamom powder to this)

Syrup
1 cup sugar
½ glass water(for the syrup/sheera)
(I added a tiny pinch of saffron and cardamom powder to this)

Make the sugar syrup, let it cool completely, it should be thick, only then the jalaibi will get it’s taste
Mix the flour, with the food colour and mix it with COLD water, it will start turning very sticky like a glue, keep mixing strongly with a whisker till the batter is very creamy but not runny. (I needed somewhere between a third to half a cup of cold water)

I use the icing set which is used for cakes and fix the tinniest nozzle on it as when you drop the batter in the oil it will raise in size so better use the smallest one, now heat the oil, fill in the icing device, and go round round with it dropping it in the oil and make the form of jalaibi.

Don’t fry too long you will feel as the colour changes to a light brownish orange, take it out and put it directly in the syrup BUT take it immediately out after 4-5 seconds!! If it stays long it will become very soggy, to have it crunchy you have to hurry, place them on a cooling wire so that the extra syrup runs out, don’t cover them they will stay crunchy 100% !!!