After a hectic and water tight long week of works and responsibilities all we love a long weekend. So why not celebrate your weekends with some sweetness? Let’s make the holidays sweeter with jalebi, tastes best with pure and fresh Purabi cream. Try it to love it!

Homemade Jalebis with Purabi Cream

Ingredients

For Jalebis:

• 1 cup all purpose flour (maida)
• 1 tablespoon chickpea flour (besan)
• 3 tablespoons Purabi curd
• 1/4 teaspoon cardamom powder
• 1/4 teaspoon baking powder
• Pinch of baking soda
• Water, as needed
• Oil or Purabi ghee, for frying

For sugar syrup:

• 1 cup sugar
• 1/2 cup water
• 1/4 teaspoon cardamom powder
• few saffron strands
• 1/2 teaspoon lemon juice

Method

• Take a large bowl and mix together maida, besan, baking powder and baking soda.
• Add curd, cardamom powder and mix. Add water to form a flowing consistency batter.
• The batter should not be too thick or thin. Adjust the consistency accordingly.
• Cover the batter and let the batter sit for 10-12 hours to ferment.
• After the fermentation, whisk the batter a little and check the consistency and adjust as needed. Meanwhile add sugar to a pan, add water and mix. Once it comes to a boil, add cardamom powder, saffron strand and lemon juice.
• Let it simmer till syrup becomes sticky and form a one string consistency. Basically place a drop of syrup in between your thumb and index finger and then when you move fingers away from each other, it should form a single thread.
• Keep the syrup warm while you make the jalebis.
• Transfer jalebi batter into a squeeze bottle. Try to use bottle which has a small tip  to get thin jalebis.
• Meanwhile heat oil or ghee in a pan or kadai and keep the heat to medium-low.
• Squeeze batter in hot oil, making spiral motion from inside to outside. Remember to keep at low heat else you won't be able to form the shape. Do not over crowd the pan. Instead fry in batches.
• Fry till crisp from both sides. Remove from oil and immediately dip in warm sugar syrup, few seconds on each side is good enough.
• Remove jalebis from the sugar syrup and transfer to a serving plate. You may garnish with some nuts on top.
• Serve hot and crunchy jalebis with fresh Purabi cream and thanks us later!