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Easy Jalebi

Pooja's Cookery Posted on by

Jalebi is a sweet prepared in India for festive seasons. It is made by deep frying  all purpose flour soaked in water in circular shapes and then soaked in sugar syrup.. They are popular in South Asia during Ramadan and Diwali. They can be served warm or cold.Though they say that the jalebi recipe is tedious, I am going to show you simple and easy way to prepare it.  

Yields: 15-20 Jalebi

Fermentation: 24 Hours

Preparation Time:10 Minutes

Cooking Time:15 Minutes

Total Time: 24 Hours 25 Mins

Ingredients:

  • 1 Cup(140 Grams) All Purpose Flour/Maida
  • 1 Cup water
  • 3/4 Cup White granulated sugar+3/4 cup water
  • 2-3 Drops of orange food color
  • 5-6 Strands of saffron
  • 1 Cup(236 Milliliters) oil for deep frying

Method:

Take all purpose flour and add water into it. Mix it and beat with electric beater for 5 minutes to make it smooth.

Cover with a plate and keep in warm place for fermentation for 24 hours.

Remove the cover, Beat again for 2 minutes, add food color and beat for 2 minutes again.

In a heavy bottom vessel, take sugar+water.  Keep on high heat and stir continuously till the sugar dissolves.

Lower it on medium high heat and cook till the sugar reaches one string consistency. Add some saffron strands . Switch off the stove. Let it cool down but not fully . Keep until it gets lukewarm.

In the meantime, heat oil in a non stick pan on medium high heat.
Pour some of the batter in the squeeze bottle. Hold it over hot oil and start squeezing the batter in the spiral shapes.

cook for few seconds and then gently turn them. Ensure that they get crispy golden on both the sides and then remove it on paper towel.

Soak jalebis in the sugar syrup for just few seconds and then remove on the plate.

Enjoy this dessert  hot or cold.

Note: Make sure that the oil is not very hot. It should be just bubbling slightly while frying jalebis.

This recipe has also been published on Betterbutter.in. Please check out my recipes there.

[mpprecipe-recipe:196]

Comments

Easy Jalebi — 3 Comments

  1. This is a nice, easy recipe. I’ve tried other recipes that seemed, by comparison, complicated and did not yield good jalebi-my fault as I was learning! I did add just a micro pinch of lemon peel & nutmeg for this recipe. I made a nice first 2 batches, then decided I’d add a little tiny bit of water to thin the mixture as it seemed a bit thick…Don’t Do This!! The result was mixture that came out too thin and I could no longer make the shapes. But, for those made before my “experimentation” the results were very good, tasty and I’ll try again I’m sure.

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