Summary Not available

  • 1 25 grams)
  • 2 )
  • 1/8 teaspoon turmeric
  • 5 cup )
  • 5 cup )
  • 5 teaspoon soda )
  • 1 teaspoon lemon juice
  • ghee
  • 1 cup )
  • 5 )
  • 1 saffron
  • powder
  • 1 teaspoon lemon juice
  • 1 bottle
  1. Making sugar syrup Add sugar and water to a pot

  2. Boil on a medium heat until it reaches a 1 string consistency

  3. Take a small portion of the syrup in a spoon

  4. Cool it slightly

  5. Take it in between your thumb and fore finger

  6. Gently move the fingers away from each other, you must see a single string

  7. Pour lemon juice, cardamom powder and saffron

  8. Remove from heat

  9. Stir and set aside

  10. If your syrup goes beyond this stage, then sprinkle some water and mix

  11. Recheck for the 1 string consistency

  12. Make batter for jalebi – follow A or B A

  13. Method 1: For Instant jalebi : Add maida, cornflour and turmeric to a mixing bowl

  14. Mix everything well until uniform

  15. Next add curd

  16. Pour water & make a thick lump free batter

  17. The batter has to be thick but of flowing consistency

  18. If needed add more water

  19. Beat the batter well with a whisk in one direction in a circular motion for 4 mins

  20. The batter will turn smooth

  21. OR B

  22. Method 2: For fermentation : Mix together maida, besan & turmeric in a bowl

  23. Pour water & make a thick batter of pouring consistency

  24. Cover and ferment for 12 to 24 hours until the batter gets a very mild sour flavor

  25. The batter will not rise, but will have tiny bubbles on top

  26. How to make jalebi Heat ghee or oil on a medium heat to fry jalebis

  27. If using oil, then add 1 to 2 tbsp ghee to the oil

  28. This enhances the flavor

  29. Pour 1 tsp lemon juice to the batter & mix

  30. Skip the lemon juice if you have fermented the batter

  31. Add soda and mix gently just until combined

  32. Check batter consistency: The prepared batter must be smooth free flowing and thick

  33. Spoon just 2 to 3 tbsp of batter to the sauce bottle to check if the consistency is right

  34. Next check if the oil is hot enough by dropping a small portion of the batter

  35. It has to come up immediately without browning

  36. Now squeeze the bottle gently and move in circular motion to get spiral

  37. If you are getting very thick jalebi, then the batter is thick

  38. Next if you are getting very thin flat jalebis the batter is thin

  39. To fix thick batter, add a tbsp or more water

  40. Next to fix thin batter, add a tbsp of maida (all purpose flour)

  41. Take a look at the pic in the FAQ section to fix the batter

  42. Mix the batter well

  43. Spoon it to the bottle

  44. Frying jalebi Ensure oil is hot and the flame set to medium high heat

  45. Squeeze in the batter gently in circular motions starting from the center moving outside

  46. You can also do it the other way

  47. You will get properly shaped ones after making a few

  48. While the jalebi is getting fried, check the syrup

  49. It must be slightly hot to warm when the jalebi is dipped into it

  50. If not heat up a bit

  51. The last 1 minute, turn the flame to low and fry the jalebi

  52. This helps to make them extra crisp

  53. When the jalebi is done it turns crisp

  54. Remove it with a skewer and add to the warm sugar syrup directly

  55. Allow to rest for 2 mins

  56. Remove to a plate

  57. Continue to make more jalebis

  58. Serve jalebi hot

No extra notes


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