Jalebi
Cooking time: 45mins
Serves: 4-8
Ingredients
- 200g of all-purpose flour (maida)
- 1tsp of chickpea flour (besan)
- 1/2tsp of baking powder
- 1/4tsp of turmeric powder (optional, for color)
- 250ml of warm water
- 1tbsp of yogurt
- 1tsp of fennel seeds
- 1 pinch of saffron strands (optional, for color)
- 1tbsp of lemon juice
- 300g of sugar
- 250ml of water
- Vegetable oil for deep frying
Method
- In a mixing bowl, combine the all-purpose flour, chickpea flour, baking powder, and turmeric powder. Mix well.
- Gradually add warm water to the dry ingredients and whisk until you have a smooth batter. The consistency should be similar to a pancake batter. Let the batter rest for 15-20 minutes.
- In a small bowl, soak the saffron strands in a tablespoon of warm water and set it aside.
- In a separate saucepan, combine the sugar and water. Bring it to a boil over medium heat, stirring constantly until the sugar dissolves. Once the sugar has dissolved, reduce the heat and let the syrup simmer for 5-7 minutes until it reaches a slightly sticky consistency. Add the saffron water and lemon juice to the syrup, mix well, and keep it warm.
- Heat vegetable oil in a deep pan or kadai over medium heat.
- Pour the batter into a squeeze bottle or a piping bag with a small nozzle.
- Squeeze the batter in a spiral or pretzel shape directly into the hot oil. Fry the jalebis until they turn golden brown and crispy. Make sure to fry them in small batches to maintain the oil temperature.
- Once fried, remove the jalebis from the oil using a slotted spoon and immediately dip them into the warm sugar syrup. Allow them to soak for a minute or two, then carefully remove them from the syrup.
- Repeat the process with the remaining batter until all the jalebis are fried and soaked in the syrup.
1- Serve the jalebis warm and enjoy this delicious Indian sweet!
Note: Jalebis are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2-3 days. Reheat them slightly before serving, if desired.
