By Nikita Toppo
Planning to make jalebi at home? These tips can help.
The right consistency of the batter is medium-thick, do not make it too runny or very thick.
Adding some urad dal to your jalebi will make it crispy even after soaking them in the syrup.
Keep the diameter of the nozzle or tip ¼” wide while squeezing out the spirals to get the right shape.
Keep a check on the flame while frying. If the oil is too hot, then the jalebi will turn brown quickly and taste bitter.
Keep the fried jalebi in the sugar syrup for at least 5-6 minutes to get the right amount of sweetness.