Jalebi (Indian sweet)

Jalebi is a sweet that is made throughout India, Pakistan, and the Middle East. It is a traditional dish that is an important part of many festivals and celebrations. Jalebi consists of a fried batter, similar to a funnel cake, that is then soaked in a sugar syrup. It offers two different options for making the batter: the first is a traditional recipe that uses yogurt as a leavener and must sit overnight, the second uses active dry yeast so you can make a batch of jalebi in about an hour. With a bit of practice, you will be making beautiful jalebi in no time! Here, I am following traditional method.

Traditional Jalebi

Ingredients

For Batter:

1/2 cup(100gms) All purpose flour(Maida)
2 tbsp(30gms)Corn starch or rice flour
1 cup yogurt/Curd(Dahi)
2 tbsp oil
A pinch of baking soda or powder
Orange color(Optional)
A pinch of saffron powder(Kesar)
1/8 tsp Cardamom powder(optional)
Water as needed to make batter

For Sugar Syrup:
1 cup sugar
1/2 cup water or as needed-take water just till sugar is soaked. If you take more water, it will take longer to get right consistency.
1 tbsp Lime/lemon juice
1 tsp Rose syrup(If available)
Few strands of saffron(Kesar)
1/4 tsp cardamom powder(Elaichi)

For Frying:

Oil

Method:

For batter:

1. Take a bowl add curd(yogurt) beat well then add maida (all purpose flour),corn starch, food color and mix well to avoid lumps. Add water if needed. Batter should be pouring consistency set a side for 24 hr to ferment.

2. After 24 hours, add saffron, baking powder and oil and mix well.

For syrup:
Take a bowl add sugar,water to make sugar syrup of 1 thread consistency add lime juice few drops in the syrup and keep it a side. Lemon juice is to prevent crystallization so just few drops. Add rose syrup, few strands of saffron and cardamom powder and your sugar syrup is ready.

How to check for single thread syrup: With the help of your thumb and point finger, take sugar syrup (make sure it is not too hot) on tip of your point finger, and rub between thumb and point finger tip, and when you pull, you should see one thread.

Making Jalebis:

1. Heat oil to fry jalebi, take a squeeze bottle and pour the batter in it.

2. press the batter in the hot oil fry at a very low flame till golden brown colour.

3. Remove from the oil drain the oil, immediately dip in the sugar syrup for a min and remove in a plate.

Serve Hot or warm!!

Instant Jalebi 

Ingredients

For batter:
1/2 cup all purpose flour
1 tbsp Corn starch
1 tbsp yogurt(Dahi or curd)
A pinch of saffron powder
A pinch of orange food color
1tsp Instant yeast
1/3 cup warm water
1 tsp sugar
1 tbsp oil

For Sugar Syrup:

1 cup sugar
3/4 cup water or as needed
1 tbsp Lime/lemon juice
1 tsp Rose syrup (If available)
Few strands of saffron (Kesar)
1/4 tsp cardamom powder (Elaichi)

For Frying:
Oil

Method:

1. Dissolve the yeast in warm water with sugar and let it sit for about five minutes.

2. Mix the flour, corn starch, saffron and food color together.

3. Add the yeast solution and mix well, making sure that there are no lumps and the batter is smooth.
Set the batter aside and let it sit in a warm place for 15-30 minutes.

4. Make sure the batter is fermented, but do not over ferment. After fermenting batter will be little lacy.

5. Now add oil and mix very well. Your batter is ready.

Single thread Sugar Syrup:

1. Boil the sugar and water together on medium heat. Once the sugar syrup come to the boil, simmer for about 5 minutes. So it takes total of about 12-15 minutes to get the sugar syrup done. Add the lemon juice, cardamom powder, rose syrup and saffron and turn off the heat. It is very important that you prepare single thread syrup for best result. Sometimes, I make 11/2 thread consistency for extra crunchiness of Jalebis.

How to check for single thread syrup: With the help of your thumb and point finger, take sugar syrup (make sure it is not too hot) on tip of your point finger, and rub between thumb and point finger tip, and when you pull, you should see one thread.

Making Jalebis:

1. Heat the oil in a flat frying deep pan. To check if the oil is ready, put on drop of batter in the oil, the batter should sizzle and come up without changing in color right away.

2. Fill the Jalebi batter into a squeeze bottle (piping or ziploc bag). You can also use an empty bottle (i.e. empty ketchup or mustard bottle).

3. Squeeze the Jalebi batter out in the medium hot oil in a pretzel shape to about 2 inches in diameter.
Fry the Jalebis until golden color on both sides.

4. Immerse into the warm syrup.

Let Jalebi soak in the warm syrup for a few seconds and take out.

Serve hot or warm or cold.

Enjoyyyyyyyyyyyyyyyy!!!!!!!!!!!!!1