Jalebi

Jalebi
Summary Not available
Diet : Vegetarian
Total time : 30 mins
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Jalebi

Summary Not available
Total Time30 mins
Course: Dessert
Cuisine: Indian
Diet: Vegetarian
Keyword: 10-30 min, North India
Person: 8
Calories: 775kcal

Materials

  • 1 25 grams)
  • 2 )
  • 1/8 teaspoon Turmeric powder
  • 5 cup )
  • 5 cup )
  • 5 teaspoon Soda Bi-carb
  • 1 teaspoon Lemon Juice
  • ghee
  • 1 cup )
  • 5 )
  • 1 saffron
  • powder
  • 1 teaspoon Lemon Juice
  • 1 bottle

Instructions

  • Making sugar syrup Add sugar and water to a pot
  • Boil on a medium heat until it reaches a 1 string consistency
  • Take a small portion of the syrup in a spoon
  • Cool it slightly
  • Take it in between your thumb and fore finger
  • Gently move the fingers away from each other, you must see a single string
  • Pour lemon juice, cardamom powder and saffron
  • Remove from heat
  • Stir and set aside
  • If your syrup goes beyond this stage, then sprinkle some water and mix
  • Recheck for the 1 string consistency
  • Make batter for jalebi – follow A or B A
  • Method 1: For Instant jalebi : Add maida, cornflour and turmeric to a mixing bowl
  • Mix everything well until uniform
  • Next add curd
  • Pour water & make a thick lump free batter
  • The batter has to be thick but of flowing consistency
  • If needed add more water
  • Beat the batter well with a whisk in one direction in a circular motion for 4 mins
  • The batter will turn smooth
  • OR B
  • Method 2: For fermentation : Mix together maida, besan & turmeric in a bowl
  • Pour water & make a thick batter of pouring consistency
  • Cover and ferment for 12 to 24 hours until the batter gets a very mild sour flavor
  • The batter will not rise, but will have tiny bubbles on top
  • How to make jalebi Heat ghee or oil on a medium heat to fry jalebis
  • If using oil, then add 1 to 2 tbsp ghee to the oil
  • This enhances the flavor
  • Pour 1 tsp lemon juice to the batter & mix
  • Skip the lemon juice if you have fermented the batter
  • Add soda and mix gently just until combined
  • Check batter consistency: The prepared batter must be smooth free flowing and thick
  • Spoon just 2 to 3 tbsp of batter to the sauce bottle to check if the consistency is right
  • Next check if the oil is hot enough by dropping a small portion of the batter
  • It has to come up immediately without browning
  • Now squeeze the bottle gently and move in circular motion to get spiral
  • If you are getting very thick jalebi, then the batter is thick
  • Next if you are getting very thin flat jalebis the batter is thin
  • To fix thick batter, add a tbsp or more water
  • Next to fix thin batter, add a tbsp of maida (all purpose flour)
  • Take a look at the pic in the FAQ section to fix the batter
  • Mix the batter well
  • Spoon it to the bottle
  • Frying jalebi Ensure oil is hot and the flame set to medium high heat
  • Squeeze in the batter gently in circular motions starting from the center moving outside
  • You can also do it the other way
  • You will get properly shaped ones after making a few
  • While the jalebi is getting fried, check the syrup
  • It must be slightly hot to warm when the jalebi is dipped into it
  • If not heat up a bit
  • The last 1 minute, turn the flame to low and fry the jalebi
  • This helps to make them extra crisp
  • When the jalebi is done it turns crisp
  • Remove it with a skewer and add to the warm sugar syrup directly
  • Allow to rest for 2 mins
  • Remove to a plate
  • Continue to make more jalebis
  • Serve jalebi hot

Notes

No extra notes

Nutrition

Calories: 775kcal | Carbohydrates: 169g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Sodium: 733mg | Potassium: 639mg | Fiber: 8g | Sugar: 133g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 4mg

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