Maida – 1 cup (heaped)
Baking powder – 1/2 tsp
Rice flour – 1 1/2 tsp
Lemon yellow colour – little
Oil – to deep fry
Fresh curds – 1/2 cup
Water – 1/2 cup
For sugar syrup
Sugar – 1 1/2 cup
Water – 3/4 cup
Saffron – little
Rose essence – 10 drops
1. Sieve maida, rice flour and baking powder together 2 to 3 times.
2. Add whipped curds, little water and prepare a batter of bajji dough consistency.
3. Mix this lemon yellow food colour and keep aside for 10 minutes.
4. Fill this mixture in jilebi making bottle.
5. Heat oil in a flat based kadai.
6. When it becomes moderately hot, reduce the flame.
7. Keep filled bottle with dough, straight on top of the oil, squeeze gently and form spirals in the oil without stopping or cutting the dough string.
8. Cross it in the center while finishing so that it holds the jilebi in one piece.
9. The dough will submerge in oil while pouring and then come up. Finish the round fast before it floats up on the oil.
10. Prepare jilebis few at a time so that each piece stays apart and will not touch or over lap the other.
11. Turn over gently and fry till crisp on both sides in reduced flames. Take care that the colour does not change and at the same time, it should be crisp.
12. Prepare sugar syrup in another kadai.
13. Switch off the stove when the syrup becomes sticky.
14. Mix saffron and rose essence to the syrup. If you prefer add little colour also to the syrup.
15. Put the fried hot jilebis into the hot syrup.
16. Let the jilebis soak till the next batch of jilebis are fried or for 2 minutes.
17. Remove from syrup and arrange on a flat plate side by side till it dries up.
18. Sprinkle pieces of nuts and decorate with silver warq.
19. If there is any syrup left over, pour little on top of the jilebis.