All-Purpose Flour-1 cup
Yeast-1 tsp (Regular yeast can be substituted but must be proofed in the warm water for 5-10 minutes,until foamy,before adding it to the flour.)
Corn Flour-2 tsp
Warm Water-3/4 cup ( as needed)
For Sugar Syrup:-
Sugar-1 1/4 cup
Food color-2 pinch
Lemon Juice-1 tsp
Dissolve the yeast in warm water and let it sit for about five minutes.
In a mixing bowl add all purpose flour,corn starch.mix thoroughly.
Add oil,yogurt and add the yeast solution and mix well,makeing sure that there are no lumps and the batter is smooth.
In a larger bowl or pot,add very warm water and place the mixing bowl with the batter inside the larger bowl (be sure that the water does not fall into the batter).
In a heavy bottom pan,add water,sugar and saffron and food color.Cook for 15 minutes on medium heat or until the sugar syrup is 1 sting consistency.Add lemon juice mix well.
Mix the fermented jalebi batter well and put it in a ketchup or mustard bottle with a spout (zipper bag or piping bag can be used)
Squeeze out the batter into the hot oil in a pretzel shape or small circular motions.Jalebi should about 2 -3 inches in diameter.
Take out the jalebis shake off excess oil and place directly into the warm sugar syrup.
continue frying remaining jalebis.
Enjoy the hot jalebis or allow them to cool and store in a container with a tight lid.