We just posted a recipe for some delicious Malpua recently and the same halwai that shared that recipe with us also told us how he makes his absolutely amazing jalebis.
The jalebis in Jodhpur have got to be the most delicious jalebis around. They are thinner and crispier than jalebis everywhere else and they’re also richer, more elegant tasting. There are subtle flavors, all of them subtly rounded out by the wonderful ghee these funnel cakes are fried in.
One of the most wonderful things that Jodhpuris do with jalebis is dunk them in hot milk on cold winter mornings and evenings. It is an absolute delight. With or without milk, try this recipe out.
For the batter:
Just enough Water to make the batter
1kg sugar 250gm water
To make the batter, add the yeast to the flour and use just enough water to make the batter a little runny.