Jalebi Recipe

 

Jalebi is a beloved Indian sweet that is cherished for its crispy texture, syrupy sweetness, and vibrant orange hue. This treat is often enjoyed during festivals, special occasions, or even as a delightful end to a meal. Making jalebi from scratch involves a careful balance of ingredients and techniques to achieve the perfect balance of crunch and sweetness. Here’s a detailed recipe to guide you through the process of making this delectable sweet at home.

Ingredients

For the Batter:

• 1 cup all-purpose flour (maida): The base of the batter, providing structure and texture to the jalebi.
• 2 tablespoons cornstarch: Helps in achieving a crispier texture.
• 1 tablespoon gram flour (besan): Adds to the batter's stability and slightly nutty flavor.
• 1/4 teaspoon turmeric powder: Used for color; it imparts a warm, golden hue.
• 1/2 teaspoon baking powder: Helps in leavening the batter, making it slightly airy.
• 1/2 cup yogurt (dahi): Adds fermentation and tanginess to the batter, which is essential for achieving the right texture.
• 1/2 cup water (adjust as needed): To adjust the consistency of the batter.
• 1/2 teaspoon vinegar or lemon juice: Assists in fermentation and adds a subtle tang to the batter.

For the Sugar Syrup:

• 1 1/2 cups sugar: Provides the necessary sweetness.
• 1 cup water: To dissolve the sugar and make the syrup.
• 1/2 teaspoon saffron strands (optional): Adds a luxurious flavor and color.
• 1/4 teaspoon cardamom powder: Infuses a warm, aromatic flavor.
• 1/2 teaspoon lemon juice: Prevents crystallization of the syrup and adds a slight tang.
• 1 teaspoon rose water or kewra water (optional): Adds a fragrant note to the syrup.

For Frying:

• Ghee or oil: Choose based on your preference for deep frying. Ghee adds a rich flavor, while oil is a more neutral option.

Instructions

1. Preparing the Batter

1. Combine Dry Ingredients: In a large mixing bowl, sift together 1 cup all-purpose flour, 2 tablespoons cornstarch, 1 tablespoon gram flour, 1/4 teaspoon turmeric powder, and 1/2 teaspoon baking powder. Sifting these ingredients ensures there are no lumps and the dry ingredients are well-mixed.

2. Add Wet Ingredients: Gradually add 1/2 cup yogurt and 1/2 cup water to the dry mixture. Whisk continuously to form a smooth, lump-free batter. The consistency of the batter should be thick but able to flow easily. Adjust the water as needed to achieve this consistency.

3. Ferment the Batter: Add 1/2 teaspoon vinegar or lemon juice to the batter and mix well. This step is crucial as it helps the batter ferment, giving the jalebis their characteristic texture. Cover the bowl with a clean cloth and set it aside in a warm place for 8-10 hours or overnight. The batter should rise and become slightly bubbly after fermentation.

2. Preparing the Sugar Syrup

1. Dissolve Sugar: In a medium saucepan, combine 1 1/2 cups sugar and 1 cup water. Place the pan over medium heat and stir occasionally until the sugar dissolves completely.

2. Add Flavorings: Once the sugar has dissolved, you can add 1/2 teaspoon saffron strands if desired. This step is optional but adds a lovely color and aroma to the syrup. Next, add 1/4 teaspoon cardamom powder and 1/2 teaspoon lemon juice. Continue to simmer the syrup for a few minutes.

3. Check Consistency: The syrup should reach a one-string consistency, which means when a drop of syrup is pulled between your thumb and forefinger, it forms a single thread. This is an indication that the syrup is ready. Turn off the heat and stir in 1 teaspoon rose water or kewra water for added fragrance.

3. Frying the Jalebis

1. Heat the Oil: In a wide, flat-bottomed pan or kadhai, heat enough ghee or oil to submerge the jalebis over medium heat. The oil should be hot but not smoking. You can test the temperature by dropping a small amount of batter into the oil; it should rise to the surface and start bubbling.

2. Prepare the Batter for Piping: Once the oil is hot, reduce the heat to medium-low. Transfer the fermented batter to a squeeze bottle or piping bag fitted with a small round nozzle. This will help you shape the jalebis effectively.

3. Pipe the Batter: Hold the squeeze bottle or piping bag over the hot oil and pipe the batter in a spiral or concentric circle pattern. You can make various shapes, but traditionally, jalebis are made in circular patterns. Be cautious of hot oil splatters and ensure the batter is piped evenly.

4. Fry the Jalebis: Fry the jalebis until they are golden and crisp on both sides. Turn them carefully using a slotted spoon to ensure even cooking. The process should take about 2-3 minutes per side, depending on the size of the jalebis.

5. Dip in Sugar Syrup: Once the jalebis are crispy and golden, remove them from the oil using a slotted spoon and immediately immerse them in the warm sugar syrup. Let them soak for a few seconds to absorb the syrup, then transfer them to a plate.

4. Serving

Jalebis are best enjoyed warm but can also be served at room temperature. You can garnish them with chopped pistachios or saffron strands for an extra touch of elegance. They are a perfect accompaniment to a cup of hot tea or coffee and make a delightful treat for any festive occasion.

Making jalebi from scratch requires patience and precision, but the result is a delicious, crispy sweet that’s well worth the effort. Enjoy the process and the sweet reward that follows!