Here’s a delightful recipe for making Jalebi, a popular Indian sweet made from fermented batter and soaked in sugar syrup.
Jalebi Recipe
Ingredients:
For the Jalebi Batter:
- 1 cup all-purpose flour (maida)
- 1 tablespoon cornstarch
- 1/4 teaspoon baking powder
- 1/4 teaspoon turmeric powder (for color, optional)
- Water (as needed)
- A few drops of lemon juice or yogurt (to aid fermentation)
For the Sugar Syrup:
- 1 cup sugar
- 1/2 cup water
- 1/4 teaspoon cardamom powder
- A few drops of lemon juice (to prevent crystallization)
- Saffron strands (optional, for flavor)
For Frying:
- Oil or ghee (for deep frying)
Instructions:
1. Prepare the Batter:
- In a bowl, mix the all-purpose flour, cornstarch, baking powder, turmeric powder, and a pinch of salt.
- Gradually add water to make a thick, smooth batter. It should be of pouring consistency but not too runny.
- Add a few drops of lemon juice or a teaspoon of yogurt to help with fermentation. Cover and let it rest for about 2-3 hours in a warm place.
2. Prepare the Sugar Syrup:
- In a saucepan, combine sugar and water. Cook over medium heat, stirring until the sugar dissolves.
- Once it reaches a boil, add cardamom powder and lemon juice. Let it simmer for about 5-7 minutes until it becomes slightly sticky (one-string consistency).
- Keep it warm while you fry the jalebis.
3. Fry the Jalebis:
- Heat oil or ghee in a deep frying pan over medium heat.
- Pour the batter into a piping bag or squeeze bottle with a thin nozzle.
- Once the oil is hot, carefully squeeze the batter in a spiral or circular motion to form the jalebi shapes.
- Fry until golden brown, turning occasionally for even cooking.
4. Soak in Syrup:
- Remove the fried jalebis from the oil and immediately dip them in the warm sugar syrup. Let them soak for a few seconds, then remove and place on a plate.
5. Serve:
- Enjoy the jalebis warm or at room temperature. They can be served plain or with a side of rabri (sweetened condensed milk).
Tips:
- Ensure the oil is at the right temperature; too hot will burn the jalebis, while too cool will make them greasy.
- Experiment with different shapes and sizes!
Enjoy your delicious homemade Jalebi! If you have any questions or need variations, just let me know!
