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Back home, where umpteen varieties of sweets are available, Jalebi is a universal favorite. Jalebi is a melt-in-the-mouth Indian sweet and can best be described as funnel cakes. Jalebis can be made thin and crispy or thick and juicy and is a fried sweet dipped in sugar. It is bright orange or yellow in colour. Jalebis taste best when served hot.I had been planning to try out Jalebi for sometime now and it just happened…Had bookmarked this long back from here..Turned out yummy for the effort put into making it.
Thinking of Jalebi, remembering fondly my BIL who passed away 🙁 this sweet was one of his favorite. He used to eat it as breakfast with yogurt…myself being raised in South India; it always amazed me how he is eating jalebi for breakfast? and he always says that’s one way how it’s eaten in North India and he recommend me to try that, though I did, I rather like to eat it as sweet than breakfast with yogurt.
Jalebi Recipe | Jilebi Recipe – A Popular Indian Sweet
Preparation Time : 5 + 30 minutes to 1 hour fermentation time
Cooking time : 30 minutes
Makes : approx 30 to 40
All-Purpose Flour /Maida : 1 cup
Cardamom Powder : 1/2 tsp
Rapid Rise Yeast : 1 tsp (Regular yeast can be substituted but must be proofed in the warm water for 5-10 minutes, until foamy, before adding it to the flour)
Corn Starch : 2 tsp
Yogurt /Curd : 1 tbsp
Warm Water : 3/4 cup
Oil or Ghee : 1 tsp
Yellow Food Color : 1/2 pinch
Sugar : 1 1/4 cups
Water : 1 cup
Saffron : pinch
Lemon Juice : 1 tsp
Cardamom Powder : 1/4 tsp
Rose water : few drops [optional]
For Frying :
Canola oil or any Refined Oil + Ghee as needed
How to Make Jalebi | Jilebi | Homemade Jalebi :
1. In a mixing bowl, add all-purpose flour, cardamom powder, rapid rise yeast and corn starch and mix thoroughly. (Note : If your using regular yeast, first dissolve the yeast in warm water, stir and let it sit for 5 min and then mix with above ingredients.)
2. Add oil or ghee, yogurt/curd, and a pinch of yellow color and warm water and mix well until there are no lumps.
3. In a larger bowl or pot, add very warm water and place the mixing bowl with the batter inside the larger bowl (Note : Be sure that the water does not fall into the batter). Cover the larger bowl and allow the batter to rest for 30 minutes to 1 hour in a warm place or keep the batter inside the oven.
4. After the batter has been resting for 15 minutes, start on the syrup and start to pre-heat oil for frying the jalebi.
5. In a heavy bottom pan, add water, rose water, sugar and yellow food color and boil to get a one thread consistency. Approximately 15 minutes in medium high flame.
6. Just before the syrup is ready; reduce flame to a low simmer; add saffron, cardamom powder and lemon juice and stir well.
7. Heat oil + ghee in a flat bottomed pan over medium heat; Oil is ready for frying, if a drop of batter in the oil , if it sizzles and floats on the surface without getting burned.
8. Take a ketchup or mustard bottle with a spout or or ziploc bag with small hole in the middle or piping bag can be used. Mix the fermented jalebi batter well and fill with the batter and squeeze out the batter into hot oil in a circular motion. Make 3-5 circles per piece and end the circle by overlapping the tip when you end.
9. Fry until the bottom side looks golden and flip once to cook the other side.
10. Remove the jalebi, shake off excess oil and place directly into sugar syrup.
11. Allow jalebi to remain in the syrup for just a minute; flipping to coat both sides, shake off excess sugar syrup and place onto a plate.Continue frying remaining jalebis.
12. Enjoy them hot with yogurt/curd or allow them to cool and store in a container with a tight fitting lid.
- Jalebis will remain fresh for 4-5 days unrefrigerated.
- The batter consistency should be thick like vada batter. If it’s watery then you will end up with flat Jalebi.
- About mid way through the frying process, turn off the stove for the sugar syrup so that it does not become too thick.
Try this…Hope you will all enjoy!
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