Jalebi
Jalebi is a popular Indian sweet dish known for its crunchy, crispy, and juicy texture. This recipe provides a tried and true method for making jalebi at home, ensuring they remain delicious for a long period.
Ingredients
- 2 cups All purpose flour
- 5 teaspoons Black gram lentil powder (urad daal) (Grind it finely in a mixer; use split processed white version of black gram lentil)
- 1 cup Curd (Sour curd)
- 2 tablespoons Vegetable oil
- 3 cups Oil or ghee (For frying jalebis)
- 0.25 pinch Baking soda
- 2 cups Sugar
- 2 cups Water (One cup warm water for batter and the rest for sugar syrup)
- 8 strands Kesar (Saffron)
- 0.5 teaspoon Cardamom powder
- 0.25 teaspoon Orange food colour
- 5 drops Lemon juice (To prevent sugar crystallization)
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Instructions
- 1Combine all-purpose flour, black gram lentil powder, curd, baking soda, and vegetable oil in a bowl. Gradually add one cup of warm water to form a smooth batter.
- 2Stir the batter briskly for 4 to 5 minutes to add volume and ensure a smooth, lump-free consistency. Cover and let it ferment overnight.
- 3In a pan, combine sugar and saffron strands. Add one cup of water and heat on low, stirring until the sugar dissolves. Continue cooking until the syrup reaches a single-thread consistency.
- 4Add cardamom powder, orange food colour, and lemon juice to the sugar syrup. Stir well to combine and prevent crystallization.
- 5In a flat-bottom frying pan, heat oil or ghee. Test the temperature by dropping a small amount of batter into the oil; it should rise to the surface quickly.
- 6Pour the batter into a squeeze bottle with a small nozzle. Squeeze the batter into the hot oil in concentric circles. Fry until golden brown, turning once.
- 7Immediately transfer the fried jalebis to the warm sugar syrup. Soak for 10 seconds, then remove to prevent excessive absorption.
- 8Serve the jalebis hot. They can be enjoyed alone or paired with milk, rabri, or kheer.
