Yay!!! Indian Flavors Part 3 is right in front of your eyes and today we are going to talk about Jalebi. Mouth watering already, stay cool, because we are going to teach you how to make a Jalebi. But, first of all let's see what exactly is a Jalebi?
Jalebi is a dessert which is made by deep-frying Maida flour (Plain Flour or All-Purpose Flour) batter into circular shapes and then dipping it in sugar syrup. It can be served hot or cold but, believe me hot ones are more tasty 😋 The Jalebis have somewhat Chewy texture with crystallized sugar exterior coating. It can be served with Citric acid, Rose water, Curd, Rabri (Another Indian Dessert) or Kewra (Scented Water). So, what are we waiting for. Let's see how it is made:
To make Jalebi, you will need:-
(For Jalebi Batter)
1 cup all purpose flour (maida)
2 tablespoon besan (gram flour)
1/8 teaspoon haldi (turmeric powder)
1 pinch baking soda or 1/4 teaspoon baking powder
1 cup water or 250 ml water
1 or 2 tablespoon all purpose flour to be added later when the batter is fermented
(For Sugar Syrup)
1 cup sugar or 150 grams sugar
1/2 cup water or 125 ml water
1/4 kesar (saffron stands)
oil for deep frying (ghee can be used too)
Preparing the Batter
In a bowl, take maida, besan, baking soda and haldi.
Mix everything with a spoon or spatula.
Then add water. Quantity of water depends on the quality of flour used.
Mix gently with a spoon or spatula. Make sure there are no lumps in the batter.
Then in round circular direction, stir the batter briskly for 4 minutes. This adds volume to the batter and makes it even and smooth.
The batter should have a flowing consistency. Now, leave the batter to ferment for at least 12 to 14 hours. If you live in cold climate make it 20 to 24 hours.
The batter should have bubbles when you take it out the next day.
Now, you will see that the batter has become thinner from how it was before fermentation. So, to make it thick add, 1 to 2 tablespoon of maida.
Mix it well.
You can use anything to pour the batter. A squeeze bottle will do but, if you don't have a bottle then you can also use a piping bag. But, make sure the piping bag has a small hole. (not a big hole)
Preparing Sugar Syrup
Take sugar in a pan and add the saffron strands into it.
Add water. Now, cook the syrup on a low flame.
Cook till you get one string consistency of the sugar syrup.
Now, switch off the flame but, leave the pan n the burner so, it remains warm when you add Jalebis in it.
Frying the Jalebis (The tougher part)
Heat oil or ghee in a deep frying pan.
To check the temperature add a small amount of batter in the oil. If it comes up quickly then the oil is ready to fry Jalebis.
Now, by keeping your hands steady make circular rings with the batter on the oil. You have to keep a medium speed by your hands while making circles. Because, too slow will break the Jalebi and too fast will make it messy.
Don't worry if you can't make circles in the first go. This requires lot of practice. That's why Indian Flavors are tasty to eat but tough to make.
When one side is partially cooked, turn over and cook the other side.
Cook until you get a light brown color.
Then quickly add the Jalebis into the sugar syrup. The syrup should be warm when you put Jalebis in it. Let it be in the syrup for about 2 minutes. Turn over so that both sides are completely coated with sugar syrup.
You will see that the color darkens as you put Jalebis in the syrup. That's what makes it tasty.
Remove the Jalebis from the syrup and they are ready to serve.
You can also store the Jalebi in a Refrigerator.
So, now you know how to make a Jalebi. Try it and do tell us if you are successful. Practice is the key of making circular Jalebis. Keep practicing and we will be back with a new Indian Flavor. TaTa!!
