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Jalebi and Fafda

 Fafda: 

200 gm Besan (I took about 12/3 cups) - sieve (do not skip) + 1/2 tsp each of salt, papad khar, ajwain + 1 tbsp oil. In one version, I mixed hing and papad khar in water, and added that to the dough. Make a semi-soft dough with water, and knead for about 4-5 minutes. Set aside for 10-15 mins. Heat oil in a kadhai, dip the whole dough in hot oil and knead. Repeat that process a few times, and then make small, oblong shape balls. On a wooden chopping board, push the fafda with the palm of your hand, and remove it with a very thin knife in the opposite direction. Then fry on low-medium heat. Sprinkle with blak salt and black pepper powder. 

https://www.youtube.com/watch?v=OODx6IrHoYo&t=202s

Jalebi: 

In a small pot, add 1 cup of sugar and 1/2 cup water and heat until sugar dissolves. Add saffron, and let it come to boil twice. Turn off the heat, and add some cardamom powder. Set aside. In a shallow pan, heat oil for about an inch or so, and add a tbsp of ghee. In a small bowl, mix 1/2 cup A.P. flour, 1/2 tsp Eno and 1/2 tsp ghee. I also added about a tbsp on urad dal flour, which made them super-crispy (optional - they have turned out great even without them). Add enough water to make a thick but flowey batter. Fill in the Jalebi bottle, and on a medium flame, make jalebis. Fry till light golden on both sides, and add to the sugar syrup. Let soak for a few seconds and then remove in a plate. 

https://www.youtube.com/watch?v=b5RRRqbU_wk&t=245s



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