<http://schema.org/recipeInstructions>
"Make sure that you dip the Jalebi completely in Sugar syrup to absorb (soak) as much juice as it can. You can use a spatula or a spoon to keep it sub-merged."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.inhouserecipes.com/instant-jalebi/>