Jalebi is one of the most popular Indian desserts. They are just like funnel cakes but soaked in a sugary syrup. Jalebi is an easy to make yet very tasty sweet that will satisfy anyone with a sweet tooth. If you go sweet shopping in India, you will find this in every sweet shop. It’s that popular.
Jalebi is a thinner and easier version of another sweet – Jhangri. This is yet another recipe I was hoping to post for Diwali but I guess this can also be made for Christmas!
Preparation Time: 60 minutes
No Of servings : 9-10
No Of Jalebi’s : 30-40
- Maida/all purpose flour : 1 cup
- Besan Flour : 1 tsp
- Warm water : 3/4 cup
- Oil : 1 tsp
- Rapid rise yeast : 1 tsp
- Cardamom Powder : 1 tsp
- Yogurt : 1 tbsp
- Yellow Food Color : a pinch
For Sugar Syrup:
- Sugar : 11/2 cups
- Water : 1 cup
- Cardamom Powder : 1/4 tsp
- Lime juice : 1 tsp
Method Of Preparation:
- In a wide bowl, add maida/all purpose flour, cardamom powder, Rapid rise yeast(If you use regular yeast soak them in warm water for 5- 10 minutes and add them in this mixture), food color and besan flour.
- Mix it well and add oil, yogurt and 3/4 cup water. Mix it well until it becomes smooth and make sure there are no lumps.
- Make sure the consistency is not too thick and not too thin. It should be in pouring consistency.
- If you have oven just place the batter covered and put it inside the oven(Don’t switch on the oven). Because the oven is a closed and warm place, so the batter will rise easily and quickly. Allow the batter to rest for 30 minutes.
- or you can also place the batter bowl in a larger pot with warm water and cover the larger bowl. Let it sit in there for 30 minutes.
- After 15 minutes, you can start making syrup.
- For syrup: Heat a sauce pan with sugar, water and saffron. Cook them for 15 minutes on medium heat until it comes into a string consistency.
- Now reduce the flame and add cardamom powder and lemon juice(lemon juice is to prevent crystallization). Do not switch off the sugar syrup just keep it in low flame. But make sure it’s not too thick.
- Now heat oil in a wide pan for frying jalebi’s.
- After 30 minutes take out the fermented batter and mix it well.
- You can fill the batter into a piping bag with a number 3 nozzle or in a ziploc bag and make a hole on the bottom of the bag. You can also use an empty bottle ( empty ketchup or mustard bottle). I’ve used mustard bottle as shown in pic.
- Squeeze out the batter into the hot oil in a pretzel shape to about 2 inches in diameter like in a circular motion.
- Flip it on other side to cook evenly on both sides.
- Remove the jalebi’s using a tong, shake off the excess oil and place the jalebi’s directly into sugar syrup.
- Just allow the jalebi’s to sit in the syrup for a minute(flip to coat on both sides). After that remove from it and place it on a plate.
- Repeat the process again and fry some more jalebi’s just like that.
- Serve them hot or let them cool and store it in a air tight container. It will remain fresh for a week without refrigeration.