JALEBI WITH DRY FRUIT RABARI

INGREDIENTS

For Jalebi

1 ½ cups refined corn (maida)
2tbsp curd
1 cup Luke-warm water
Sugar to taste
Pinch of orange food color
Medium sized Bakelite funnel
Fat or oil for deep-frying

For Sugar Syrup

2cups sugar
2cusp water

For Rabari

250g plain khoya burfi
½ L milk (500ml).
1 cup mixed dry fruits, crushed
(almonds. Cashew nuts, pistachio & raisins)

GARNISH & SERVE

Saffron strands dissolved in little milk
METHOD

1. Sieve the flour, add curd and water, and make a thick batter. Add the orange red food color and beat well for few minutes. Let this mixture stand over night in a warm place.
2. Make the syrup by boiling the sugar and water together on medium heat for 7-10 minutes. The syrup should be quite sticky, but not stiff. It should be kept on very low heat while Jalebis are being cooked.
3. Heat oil or fat in a deep-frying wok or karahi to heating point, fill the bakelite funnel with the well beaten batter, release the finger from the nozzle and shape each Jalebis as batter is poured into the oil be moving funnel round 3-4 times at one place to make a curly ring, about size of a pineapple slice. Fry 2-3 Jalebis at a time until golden brown, drain on sides of wok with a perforated spatula and dip in the sugar syrup.
4. When all the Jalebis have soaked enough syrup, place then on a platter, pour the Rabari over it, garnish with saffron strands and serve hot.

KOMAL'S TIP

For Rabari
Pour milk in a saucepan, bring to boil and let it boil for 2-3 minutes. Simmer, then add the crumbled burfi into it and cook till thick, add the dry fruits. Mix well and remove from heat.