Jalebi

An Indian sweet which is popular all over South Asia and the Middle East. It is made by deep-frying maida flour batter in circular shapes, which are then soaked in sugar syrup.

There are 2 methods to make jalebi: 1. Traditional method :-making it by fermenting the batter. 2. Instant version :- without fermentation.

RECIPE

INGREDIENTS:
FOR JALEBI:

• 1 cup all purpose flour (125 gms)
• 2 tablespoon cornflour {or besan if fermenting batter(traditional method)}
• 1/8 teaspoon yellow natural food colour or turmeric.
• 1/2 cup curd (or water if fermenting batter- 120 ml)
• 1 tablespoon baking powder
• 1/2 tablespoon baking soda
• Oil or ghee as needed 

FOR SUGAR SYRUP:

• 1 cup sugar(200 gms)
• 1/2 to 3/4 cup water
• 1 pinch saffron (optional)
• 1/4 teaspoon cardamom powder
• 1 lemon

EQUIPMENTS NEEDED:
1 empty sauce bottle or zip lock bag

METHOD:
SUGAR SYRUP:

1. Add sugar and water into a pan/saucepan.
2. Boil it on a medium heat until it reaches a 1 string consistency.
3. Take a small portion of syrup in a spoon and let it cool.
4. Take it between your thumb and forefinger. Gently move the fingers away from each other, you must see a single string.
5. Put cardamom powder, saffron, and stir it. Add 1 tbsp of lemon juice. Remove from heat and keep it aside.

BATTER: A. FOR INSTANT JALEBI: Mix together maida, corn flour, baking powder. Add curd in it. Add yellow food colour. Pour water and make a thick lump free batter. Check the batter, it should be thick but of flowing consistency. B. FOR FERMENTATION: Mix together maida and besan. Add curd in it. Add yellow food colour. Pour water and make a thick lump free batter. Cover it and ferment for 12 to 24 hours until the batter becomes mildly sour. The batter will not rise, but will have tiny bubbles on it. JALEBI:

1. Heat oil or ghee on a medium flame to fry jalebis.
2. If using oil, then add 1 or 2 tbsp of ghee to the oil for enhancing the flavor.
3. Pour 1 tbsp of lemon juice to the batter. Skip the lemon juice if you fermented the batter.
4. Add soda and mix gently.
5. Check batter consistency: The prepared batter must be smooth free flowing and thick.
6. Next, check if the oil is hot enough by dropping a small portion of batter.
7. Pour the batter in sauce bottle or zip lock bag. Now squeeze it gently in circular motion to make spiral shapes.

Note: If your batter is thick, add a tbsp or more water as needed. If your batter is runny, add a tbsp of maida or more as needed. FRYING JALEBI:

1. Ensure the oil is hot and the flame is set on medium high heat.
2. Squeeze the batter gently in circular motion starting from the center moving outside.(refer to pics for the shapes)
3. While the jalebi is getting fried, check the syrup. It must be slightly hot to warm at the time of dipping the jalebis in it. If not, heat it up a little bit.
4. The last 1 minute, turn the flame to low to make them extra crispy.
5. When the jalebi is done it turns crispy. Remove it with a skewer/spoon and drop them in a warm sugar syrup directly.
6. Allow to rest for 2 minutes.
7. Serve it hot.