Jalebi
How long it takes : 30 minutes
Number of servings: 25-30 of the above size
What you need to have:
1. All purpose flour – 1/2 Cup
2. Gram Flour (Chick peas atta) – 1 Teaspoon
3. Dry yeast – 1/3 Teaspoon
4. Sugar – 1/2 Teaspoon
5. Cooking oil – 1/2 Teaspoon
6. Zip lock cover – 1
7. Water – A little less than 1/2 cup (Luke warm)
Ingredients of Jalebi
What you do with what you have:
1. Sieve both gram flour and all purpose flour in the atta sieve and keep aside.
Sieved mix of all-purpose flour and chick peas atta
2. Heat the water to a lukewarm temperature and keep it aside. Dissolve 1/3 Teaspoon dry yeast in a bowl and keep aside for about 5 minutes. Add the atta mix from step 1 to it. Also add sugar, oil and luke warm water and stir in such a way that there are no lumps.
Jalebi batter mix
3. Allow it to ferment for about an hour and is as shown in the image below.
Fermented Jalebi batter
Ingredients of sugar syrup:
1. Sugar – 1 Cup
2. Water – 1/2 Cup
3. Saffron – A few strings
4. Cardamom powder – 1/2 Teaspoon
5. Lemon juice – 1 Teaspoon
How to make sugar syrup:
4. Mix sugar, water, Saffron strings in a wide bowl and keep it aside.
Ingredients of sugar syrup
5. Place a skillet which is around 4″ height and a little wide with cooking oil in it on medium flame. Fill in the fermented Jalebi batter in in a Ziplock cover with a 3 mm hole in its corner and squeeze it till you get the required size of the Jalebi.
Jalebi batter being squeezed to make Jalebi
6. Fry it on both the sides till brown and crispy.
Jalebi being fried
7. Heat the sugar syrup from step-4 on medium flame. When it starts boiling, switch it off and add cardamom powder.
Sugar syrup being boiled
8. Dip the crispy fried Jalebi from step-6 into it for a few seconds and since both Jalebi and sugar syrup are hot, the syrup will be absorbed fast. Repeat the process for the remaining fried Jalebi.
Fried Jalebi being dipped in sugar syrup
8. Enjoy hot crispy Jalebi . Yummmmmmmmmmmmmmmmm Remaining may be refrigerated.
Ready to serve Crispy Jalebi
Good to remember:
1. Use fresh maida, chick peas atta for the dish.
2. Adding lemon juice makes the syrup ideal.
3. Use fresh dry yeast, else the batter will not ferment.
4. While frying Jalebi check oil. If it is over heated, switch off and fry after it cools a bit.
5. Adding of colour to Jalebi is one’s choice. I have not added colour at all as I prefer to avoid colouring agents.