Semolina/ Suji – 120Gms ( 1cup),
Corn flour – 1 Tablesp,
Baking soda – 1/4 Tsp,
Pinch of salt,
Food colour – orange or lemon yellow – A pinch, ( optional ),
Slightly sour curd – 4 Tablesp,
Sugar – 250 Gms,
Elachi powder – 1/2 Tsp,
Juice of lemon – 1/4 Tsp,
1).Grind Suji to make it fine powder. Add salt, curd, corn flour and sufficient water to make thick pouring type of batter. Keep it aside for 1/2 hr.
2).Make sugar syrup by adding 1 and 1/2 cups of water to sugar. Remove from flame when it is nearing one string consistency. Add few drops of lemon juice to avoid crystallisation of sugar. Add elachi powder for flavouring. Keep it aside. ( see that the syrup is warm while preparing jalebi).
3).After 1/2 hr the batter becomes a bit thick as Suji absorbs more moisture. Add little water and baking soda. Mix well. Add food colour if using.
4).Take a sauce bottle or clean dry milk cover,pour batter into it and secure with a rubber band.
5).Heat oil in a flat pan, make a tiny cut on the corner of cover and drop spirals of batter into oil. Fry under medium heat to crisp and golden in colour. Remove and drop them immediately in warm syrup. Let them be in syrup for 30 to 40 seconds.
6). Remove and arrange them in a plate. Garnish with slivers of almonds and pistha if you desire. Serve warm or cold.
You can use jaggery in place of sugar.