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Jalebi
Prep time: 45 mins
Cook time: 20 mins
Ingredients:
For Making Jalebi Batter:
- 125gms all purpose flour
- 2 tbsp gram flour (besan)
- ⅛ Tsp turmeric powder
- 1 cup water
- 1 to 2 tablespoons all purpose flour to be added later after the batter has fermented
For Sugar Syrup:
- 150 gms sugar
- ½ cup water
- ¼ teaspoon saffron strands
- Oil for deep frying, as required - you can also use ghee instead
Instructions:
Making Batter:
- In a mixing bowl, sift in refined flour, gram flour, a pinch of baking soda and turmeric powder.
- Mix well with a spoon. Then add water and make lump free batter.
- Whisk well to add volume to the batter. The batter should have a flowing consistency. Cover and keep the batter to ferment in a warm place for 12 hour.
- After fermentation the batter will have tiny air-pockets in it with a tangy taste. The batter will also become thinner compared to before. To thicken the batter again, add 1 to 2 tablespoons of all-purpose flour. Mix well.
- Now pour this batter in the squeeze bottle or piping bag.
For Sugar Syrup:
- Add sugar in a pan. Add saffron strands to it. Add ½ cup of water.
- Place the pan on burner and dissolve the sugar on low flame, keep stirring throughout till the sugar melts.
- Once the sugar is one string consistency, switch off the heat and add ¼ tsp lime or lemon juice. Stir well.
- Keep the sugar syrup on the burner itself so that it remains warm when you add the jalebi in it.
Frying Jalebi:
- Heat oil in deep bottom pan for deep frying. To check the temperature, add a tiny amount of batter to the oil. If it comes up quickly and gradually the oil is hot enough for the jalebi to be fried.
- Now squeeze the bottle and make rings similar to a chakli. Fry till the oil stops sizzling and the jalebis are a light golden. Remove with a tongs or a bamboo skewer.
Adding Fried Jalebi to Sugar Syrup:
- Make sure the sugar syrup is warm.
- Add and keep them in the syrup for about 2 to 3 mins.
- Serve jalebi hot, warm or at room temperature.
