Ever tried making the juicy, crispy and sweet Jalebi at home? Jalebi is one of the most favourite desserts of people in India. It is coated with sugar syrup and is loaded with flavours. Most of us go to our nearby store to have that perfect crispy Jalebi. What if we learn this simple recipe and try it at home?
Go through these steps as it hardly takes 30 minutes to prepare. Let’s look at its ingredients.
• 3 cups all-purpose flour
• 2 cups hung curd
• 1/2 cup ghee
• 3 cups sugar
• 5 strand saffron
• 1/2 teaspoon powdered green cardamom
• 1/2 cup cornflour
• 1 1/2 pinch baking soda
• 2 cup sunflower oil
• 3 cups of water
• 4 drops rose essence
• 1/2 teaspoon edible food colour
Step 1- Prepare the Jalebi batter and leave it for fermentation
To make Jalebi, mix baking soda, cornflour and purpose flour in a bowl. After it, add some food colour and ghee to it. For a thick batter, you can add curd and water. Stir well until it’s thick and has a flowing consistency. For fermentation keep it aside for 8 to 10 hours. This step will give that “khatta” taste in Jalebi.
Step 2- Sugar syrup
For making the sugar syrup, you need to heat water in a pan over a medium flame. Add some sugar and mix it well. Ensure that the sugar is dissolved completely. Gently boil the syrup until it attains consistency. Add saffron, cardamom water and rose essence to enhance its flavour. Stir well.
Step 3- Deep fry the Jalebis
Now, heat some oil in a pan over medium to high flame. Now, fill the Jalebi batter in a light muslin cloth. Make sure that you pierce a small hole in the cloth. Now, to make concentric circles squeeze the muslin cloth. To make perfect circles move from inside to outside. Fry until Jalebis are golden and crisp.
Step 4- Soak the Jalebis for 2 to 3 minutes in sugar syrup and serve warm with Rabri.
For 2-3 minutes, soak the Jalebi in sugar syrup. Make certain that the syrup is not very hot. Now, take out the Jalebis from the syrup and keep it in a tray lined with foil or butter paper. You can choose to decorate it with silver foil. You can also add some ghee to the batter to have this crispy taste and the perfect aroma in the Jalebi.
Then, serve it with creamy Rabri. Enjoy the delicious taste!
Some points to keep in mind
• For a crispier Jalebi make sure that you ferment the batter overnight.
• Also, the batter should not be much thick or thin. Perfect consistency is required. For this, you can add more flour if needed.
• Make sure that you stir the batter in one direction only.
• Before deep-frying, the Jalebi, ensure that the flame is low. It will help you to cook in a better way and will give your Jalebis the best shape. A high flame could leave the Jalebi uncooked from inside.
Last Updated on August 24, 2021