Jalebi

Jalebi Recipe

Ingredients

Dry for the Jalebi:
1 cup All purpose flour (maida)
⅛ tsp Cardamom powder (2 pinch)
1 tsp yeast
2 tsp Corn starch

Wet for the Jalebi:
1 tsp Oil
1 tbsp Yogurt
¾ cup warm water (to activate the yeast)

For Syrup:
1 cup water
1¼ cup sugar
pinch of saffron

Later use for syrup:
¼ cardamom
1 tsp lemon juice (helps stop the sugar to crystallise)

Preparation

Find two bowls: 1 large and 1 medium size.

In a medium size bowl mix all the dry ingredients first.

Add the wet ingredients and mix well taking out all the lumps.

To help the fermenting process speed up, use the large bowl and fill it with warm water.

Then place the bowl with the batter in the large bowl with water. Cover with lid or a wet kitchen towel. Place this into the over (switched off). Leave it there for 30mins. Leaving the batter in an enclosed place will help with the fermentation.

15min into the fermentation process start making the syrup for the jalebi.

In a heavy bottom pot or sauce pan add the water. Turn the heat to medium and add the rest of the ingredients for the syrup. Let it cook for 15mins, Stirring occasionally. Lower the temperature and keep it at a simmer. The consistency of the syrup should just be sticky no threads (not like the consistency of honey or such).

After the 15min, add the cardamom and lemon juice. The addition of lemon juice will help to keep the syrup sticky but not let it crystallise. Stir.

Also in a pan add oil enough to cook the jalebi. Keep it at medium heat.

Take out the batter after 30mins are up. The batter should have risen up. Mix it well and put it into a container (ketchup or mustered bottle, the squeezy kind).

When the oil is ready start cooking the jalebi. If using mustard squeezy bottle squeeze the content onto the oil in a circular motion (about 6 circles as the jalebi will keep moving in circles too), try to get the ends to tie.

When they start turning golden brown on the back flip them over. They cook fast so when you see the bubble reducing place them on a kitchen towel and then straight into the syrup.  If you don’t have kitchen towel you can’t just out them straight into the syrup after shaking the excess oil off. 

Once they are in the syrup they just need a light coating. Flip them over once and take them out and onto a plate.  

Your hot jalebi are ready to eat! Try them with just made poori! They are the best combination!

I will try and put up a recipe for poori too. Enjoy :D

Tip: Mine turned out slightly darker so try to keep yours golden brown and remember they will cook fast so be quick!