Jalebis
Can you make sweet, juicy and crispy Jalebi at home? The answer is yes! This easy Jalebi recipe is so simple that you would have a plate of perfect jalebis before you know it. The batter will not spread in the pan and the Jalebi would turn crispy, delicious and syrupy just like those you buy from the best shops of your town. You should follow this Jalebi recipe because it just takes 30 minutes to make. Just go through the steps and brace for the best instant Jalebis ever! It is perhaps one of the simplest and most delicious Indian sweets. Jalebi is not just a dessert, but even part of morning breakfast and evening snacks in several parts of India. For example, in Bihar it is served with Poori and Aloo ki Subzee as breakfast. In the evening, it is served as a snack with samosa and kachori. In Bhopal, it is relished with poha! There is no single recipe for Jalebi. Made with a variety of ingredients like sooji, maida, urad dal, moong dal and even cottage cheese, it has several versions and most of them have their own unique taste! As per historical texts, the origin of Jalebi is traced to West Asia and it got its unique name from an Arabic word-zulabiya, also known as the Persian zolbiya.
Ingredients:
- 1 cup plain flour (maida)
- 1 teaspoon Bengal gram flour
- 1/2 teaspoon Fresh yeast
- 1 teaspoon Ghee
- 1 cup Sugar
- 2-3 drops Lemon yellow food colour
- 1/4 teaspoon Lemon juice
- Few Saffron
- As per requirement Ghee
Method :
For the jalebi batter:
Sieve the plain flour and gram flour together. Dissolve the yeast in 1 tablespoon of water. Mix the flour mixture, yeast solution, ghee, 1 tsp sugar and lemon yellow food colouring with 2/3 cup of water to make a thick batter, making sure that no lumps remain. Keep aside for 10 minutes till the yeast ferments.
For the sugar syrup:
Dissolve the sugar in ½ cup of water and simmer for 5 minutes till the syrup is of 2 string consistency. Add the saffron and lemon juice and mix. Remove from the fire and keep aside.
How to proceed:
Heat the ghee in a broad saucepan [the ghee should be approximately 25 mm. (1) deep]. Fill the jalebi batter into a piping bag with a single hole nozzle or a thick cloth with a small hole in the center which is finished with button-hole stitch. Press out round whirls of the batter into the hot ghee working closely from outside to the centre of the whirl [approx.50 mm (2) diameter]. Deep fry the jalebis till golden brown and transfer into the warm sugar syrup. Drain immediately and serve hot.
Tip : Do not allow the jalebi batter to overferment. Fry the jalebi’s immediately once the batter has rested for 10 minutes.