Maida - 1 cup
Sooji rava - 1/4 cup
Besan - 1 teaspoon
Curd - 1/4 cup
Warm water - 1 cup(adjust)
Suger - 2 cups
Lime - 1
Food Color - 1 teaspoon(Optional)(can use saffron instead)
Oil - for deep fry
Take a bowl, add maida, sooji, besan, curd, warm water and mix thoroughly and make sure that there are no lumps formed.
See to it that the consistency is like a ribbon (when the mixture is dropped from a height, it should fall like a ribbon.
Take 2 tabespoons of water dissolve food color/saffron and mix with the batter and keep a side for 8 hours(minimum 2 hours) to ferment.
Next, prepare the sugar syrup by dissolving it in water and heating this mixture until it obtains the string consistency that is, when you place a drop of this sugar syrup between your fingers and stretch them apart, the syrup will look like a string between your fingers(theega paakam), remove from heat, add lime juice and keep a side.
Pour the batter into jalebi maker/squeezing bottle/icing bag, heat oil in a pan (low-medium flame), pour the batter by squeezing the bottle/icing bag into the pan in a concentric circular motion to obtain a coil shape.
Deep fry the jalebis until they turn golden and crisp. Do not over fry or leave it until they are brown
Remove excess oil, immerse them into sugar syrup for at least 5-6 minutes such that they absorb the syrup well.