Jalebi recipe—a wonderful Indian sweet2014-10-06
- Prep Time : 10m
- Cook Time : 25m
- Ready In : 7:00 h
Jalebis are a favourite Indian sweet. Most people love eating Jalebis and samosas, a very very indulgent treat, the spice of the samosa is cut by the sugary jalebi and likewise. Jalebis are a must at weddings or any festive occasions.
- Maida (All Purpose flour)—2 cups
- Yoghurt—1/2 cup
- For the syrup:
- Sugar—1 1/2 cups
- Saffron—1/4 tsp
- Water 3/4 cup
- Cooking oil for deep frying
- Water if required
Beat the yoghurt and mix in the maida (flour) to a smooth consistency. If too thick, add some water, spoon by spoon to get a smooth batter. Keep aside overnight for best results or at least 4-5 hours.
In a heavy bottomed pan, add the sugar and water and boil together while stirring constantly until the sugar melts. Reduce the heat and let simmer for about 10 more minutes until the sugar achieves a one-string consistency.
For frying the jalebi, heat oil in a wok. Test if oil is hot, by putting in a tiny drop o f the batter, if it rises to the surface, it is ready. Reduce the temperature to keep it ready for frying.
Use a piping bag, cut a small hole in one corner, fill with the batter and when the oil is hot, pipe directly into the oil, into a spiral. Ensure that the beginning / end loop of the jalebi drapes over the circle, to keep it together.
Put directly into the warm sugar syrup . Let soak for about 3 minutes and then remove.