Jilebi

Ingredients

• 250 Grams Urad dal
• 30 Grams Rice
• 1 Kilo Sugar
• Lemon-yellow food colour, rose essence
• Dalda, ghee, or refined oil

Instructions

1. Put the sugar in a wide vessel, add water and the essence colour (enough water to cover the sugar), and place it on the stove. At the same time, soak the urad dal and rice together. Once the sugar syrup reaches one-string consistency, remove from heat and set aside. Grind the soaked dal and rice together, sprinkling in a little water, until it rises light and frothy like whipped batter. Heat Dalda or ghee in a pan. While the batter is still being ground on the stone, take a ladle of it, put it in a jilebi piping cloth, press it with your hand, and pipe it in swirls into the oil. Once it is cooked and nicely golden, remove it and drop it into the sugar syrup. You can pipe 4 to 5 jilebis at a time — remove the first batch and set them aside flat before piping the next. Tasty jilebi is ready. (If the batter is too runny, add a ladle of maida flour.)