Jalebi is a most famous Indian dessert made in India. It is made out of maida and sugar syrup. It is specially served during any festivals and special occasions. This traditional recipe is not just loved by kids but adults too. The crispy spiral shaped filled with sugar syrup served along with milk or chilled Rabri. The main trick to make jalebi more crisp and yummy is by well fermenting the batter.
Try Jalebi making at home and share your experience with us :
TOTAL TIME : 15HRS 25MINS
| SERVINGS : 4
INGREDIENTS REQUIRED :
jalebi
·
orange food color, optional
·
water, as needed - around 1/2 cup + 2-3 tablespoons
sugar syrup
·
1/2 cup water
HOW TO MAKE CRISPY JALEBI :
1.
In a large bowl mix together flour (maida), chickpea flour
(besan), baking powder and baking soda.
2.
Add yogurt, cardamom powder and mix
3.
Add food color (if using) and water to form a flowing
consistency batter.
4.
The batter should not be too thick or thin. You may need up to
3/4 water depending on quality of maida and besan.
5.
Cover the batter and let the batter sit for 10-12 hours to
ferment. Mine took 24 hours because I live in a cold place. You see small
bubbles on top of the batter once it has fermented.
6.
In morning, whisk the batter a little. You may need to add
little water [around 1 tablespoon] if batter looks too thick at this point.
7.
Meanwhile add sugar to a pan. Add water and mix with sugar and
let it all come to a boil.
8.
Once it comes to a boil, add cardamom powder, saffron strand and
lemon juice.
9.
Let it simmer till syrup becomes sticky and form a one string
consistency. Basically place a drop of syrup in between your thumb and index
finger and then when you move fingers away from each other, it should form a
single thread.
10. If you can't get
consistency, just make it sticky. Keep the syrup warm while you make the
jalebis.
11. Transfer jalebi batter
into a squeeze bottle. The one I used had a very small tip hence the thin
jalebis.
12. Meanwhile heat oil or ghee
in a pan or kadai. I used a combination of the two. Keep heat to medium-low.
13. Squeeze batter in hot oil,
making spiral motion from inside to outside. Remember to keep at low heat else
you won't be able to form the shape. If the batter is dispersing in the oil, maybe
it's too thin and you need to add some flour to it. Once you have made the
spiral shape with the batter, increase the heat to medium-high.
14. Fry till crisp from both
sides. Remove from oil and immediately dip in warm sugar syrup, few seconds on
each side is good enough.
15. Remove jalebis from the
sugar syrup and transfer to a serving plate. Enjoy homemade jalebi with milk or
rabri. You may garnish with some nuts on top!
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