Woman's Wonderla

jilebi

Method:

• Mix the flour, semolina or rice flour, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.

• Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.

• Set aside for about 24 hours to ferment.Whisk thoroughly before use.

Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.















Heat oil in a kadhai. Pour the batter( use ketchup bottle) in a steady stream into the kadhai to form coils. Make a few at a time. Deep fry them until they are golden and crisp all over but not brown.

• Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
• Leave for at least 4-5 minutes so that they soak the syrup.
• 

Take the jalebi out of syrup and serve hot.

Imarti or Jangiri

Ingredients
2 cups urad dal
3 cups sugar
300 ml. water
saffron colour
1/2 tsp. cardomom ground
500 gms. ghee to fry
Method
1.Soak urad dal overnight in plenty of water.
2.Wash and drain. Grind to fine thick batter. Put water little by little.
3.Add colour and mix very well.
4.If using a mixie, beat the dal well by hand till fluffy after grinding.
5.Keep aside for 3 hours. More is weather is cold.
6.Make 1 tar sugar syrup as shown in introduction.
7.Add cardomom powder to syrup.
8.Using either an imarti bottle (with nozzle) or cloth as shown in note, form imartis in the hot ghee. Lower flame and allow to crisp turning once.
9.Remove from ghee, drain and dip in hot syrup.
10.Soak for 3-4 minutes, drain and serve.
11.Repeat for remaining batter.
12.Make 4-5 imartis at a time, depending on size of frying pan.

Note: Use a flat bottomed frying pan. The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle. If not available, take a 12"x 12" thick cloth, make a buttonhole type hole in centre. Place over a tumbler and pour in some batter. Hold like a pouch and press out imartis like icing. Shape the imartis as follows, make a ring first, then form small ringlets all along the ring. Till you come to the start.

Making time: 1 hour (excluding soaking and keeping time)
Makes: 20 imartis or jangiries
Shelflife: (1) Keep unsoaked in syrup for a day. (2) Soak in syrup as required.