Some sweets bring back so many memories. Jalebi………… a crisp, orange, coiled, spiral snack is certainly one of my favorite food memories. Every year, during summer break vacations, this snack was thoroughly enjoyed at our grandparent’s house. The crispiness of these fried spirals, filled with juicy sugar syrup makes it extremely desirable with a cup of tea.
The smooth batter of flour, saffron, and cardamom is whisked well until a ribbon consistency is formed. It is then transferred into a muslin cloth and squeezed with adequate pressure from the top to make concentric rings from inside out. The jalebis are fried and transferred to the sugar syrup. Once the jalebis soak the sugar syrup well, they are taken out to serve.
The consistency of the batter should be thick and flowing. Traditionally, the Jalebi batter is fermented for 10 to 12 hours. Thin & Crispy Jalebis can be made at home in the same traditional way and can stay crispy for hours. Jalebis can be enjoyed on any occasion. They are served hot with savory snacks and tea as an evening meal.
The Batter
The smooth batter of flour, saffron, and cardamom is whisked well until a ribbon consistency is formed.
Fry till Perfection
The jalebis are fried and transferred to the sugar syrup. Once the jalebis soak the sugar syrup well, they are taken out to serve.
JALEBI
INGREDIENTS:
For Jalebi:
- All-purpose flour 1 cup
- Gram Flour 2 tbsp
- Yogurt 3/4 cup
- Baking soda 1 pinch
- Ghee 2 tbsp
- Yellow food color 1/2 pinch
- Oil for deep frying
For Syrup:
- Sugar 1 cup
- Water 1 cup
- Lemon juice 1 tsp
- Yellow food color 1/4 pinch
- Cardamom 4-5
INSTRUCTIONS:
- Mix All-purpose flour, gram flour, baking soda, ghee, and yellow food color in a bowl.
- Add yogurt to make and make a smooth batter by adding some water if needed.
- Keep it in a warm place for 12 hours/overnight or until it ferments well.
- Boil sugar and water, until one string consistency, then add lemon juice, cardamom, and saffron.
- In a flat pan, heat oil on low flame.
- Fill the batter in a bottle or a muslin cloth and form circles quickly on medium heat.
- Fry on both sides till crisp, then immediately add it to the hot sugar syrup.
- Let it be soaked in the syrup for 2 minutes then dish it out.
- Enjoy the tempting hot Jalebis with tea.