TO START WITH, ADD A CUP OF SEMOLINA TO A WIDE BOWL.
FOLLOWED BY ONE FOURTH CUP OF ALL PURPOSE FLOUR NEXT
NOW ADD ABOUT 2 PINCHES OF YELLOW FOOD COLOUR.
AND 1 TSP OF BAKING POWDER.
AND FINALLY HALF A CUP OF CURD.
MIX IT WELL USING SOME WATER ONLY IF REQUIRED. THE BATTER SHOULD BE LUMP FREE AND THICK.
LET THE BATTER REST FOR 20 MINUTES AND THEN FILL IN A PLASTIC STORAGE BAG. CUT IT A LITTLE AT THE END AS SEEN.
HEAT OIL ON MEDIUM FLAME AND THEN BRING IT DOWN TO LOW BUT TAKE CARE THAT THE OIL SHOULD BE HOT BUT NOT SMOKY. START MAKING THE JALEBIS BY MAKING CLOCKWISE CONCENTRIC RINGS CAREFULLY.
DEEP FRY THESE JALEBIS ON LOW FLAME ONLY UNTIL GOLDEN AND CRISP.
MEANWHILE AS THE JALEBIS ARE GETTING FRIED, MAKE THE SUGAR SYRUP BY ADDING 1 CUP OF SUGAR FIRST FOLLOWED BY EQUAL AMOUNT OF WATER
NOW STIR IN 1/2 A TABLESPOON OF CARDAMOM POWDER NEXT.
AS THE SUGAR SYRUP BUBBLES UP, SQUEEZE A TABLESPOON OF LEMON JUICE INTO IT.
MAKE A SINGLE STRING CONSISTENCY SYRUP.
AFTER IT IS DONE, KEEP THE SUGAR SYRUP ON LOW FLAME. DO NOT SWITCH OFF THE GAS. DIP EACH OF THE JALEBI IN THIS WARM SYRUP FOR A MINUTE OR TWO UNTIL IT SOAKS THE SYRUP WELL AND THEN TAKE IT OUT ONTO A SERVING PLATE.
JUICY AND CRISPY JALEBIS ARE READY TO SERVE. DON'T FORGET TO GARNISH THEM WITH SOME CHOPPED PISTACHIOS AND ALMONDS.
