Jalebi is a popular Indian sweet made by deep-frying wheat flour batter into spiral or pretzel shapes and then soaking them in a sugar syrup. Here’s a basic recipe for making Jalebi
Ingredients:
For the Jalebi Batter:
- 1 cup all-purpose flour (maida)
- 1 tablespoon gram flour (besan)
- 1/2 cup plain yogurt (curd)
- 1/4 teaspoon baking soda
- Water (as needed) to make a thick batter
- 1/2 teaspoon turmeric powder (for color, optional)
For the Sugar Syrup:
- 1 cup sugar
- 1/2 cup water
- 1/4 teaspoon cardamom powder
- A few strands of saffron (optional)
- 1 teaspoon lemon juice
For Frying:
- Ghee or oil for deep frying
Instructions:
Preparing the Jalebi Batter:
- In a mixing bowl, combine all-purpose flour, gram flour, yogurt, and baking soda.
- Add water gradually to make a thick, smooth batter. The consistency should be similar to pancake batter.
- If you want to add color, mix in turmeric powder.
Making the Sugar Syrup:
- In a saucepan, combine sugar and water for the sugar syrup.
- Bring it to a boil, stirring until the sugar dissolves.
- Add cardamom powder and saffron strands (if using).
- Simmer the syrup for about 5-7 minutes until it reaches a slightly sticky consistency.
- Add lemon juice to prevent crystallization. Remove from heat and set aside.
Frying the Jalebi:
- Heat ghee or oil in a deep pan over medium heat.
- Transfer the jalebi batter to a squeezable plastic bottle or a piping bag with a small nozzle.
- Squeeze the batter in a circular motion into the hot oil to form spiral or pretzel shapes.
- Fry until the jalebis are golden brown and crispy. Keep the heat on medium to ensure even cooking.
- Once fried, remove the jalebis and immediately dip them into the warm sugar syrup.
- Let them soak for a few seconds, ensuring they are coated well with the syrup.
- Remove the jalebis from the syrup and place them on a plate.
Serve the Jalebis warm. They are best enjoyed when fresh and crispy. You can also garnish them with chopped pistachios or almonds if desired. Enjoy your homemade Jalebi!