Jalebi Recipe

Jalebi Recipe is a delicious mithai dish that you can make right in your own kitchen. The Jalebi is a traditional sweet dish that is made on every festival, special occations and monsoons. And so much so even homes make this dish to celebrate the occation. This homemade Jalebi recipe is actually very easy to prepare and tastes absolutely delicious. Festivals like Diwali are incomplete without the preparation of this sweet dish.

Ingredients:
For the jalebi batter 

• 1 cup plain flour (maida)
• 1 tsp besan (Bengal gram flour)
• 1/2 tsp fresh yeast, crumbled
• 1 tbsp melted ghee
• 1 tsp sugar
• 3 drops yellow food colour

For the sugar syrup:

• 1/2 cup sugar
• a few saffron (kesar) strands
• 1/4 tsp lemon juice

Other ingredients: 

• ghee for deep frying

Method:

For the jalebi batter: 

• Sieve the flour and gram flour together.
• Dissolve the yeast in 1 tablespoon of water.
• Mix the flour mixture, yeast solution, ghee, sugar and lemon yellow food colouring with 2/3 cup of water to make a thick batter, making sure no lumps remain.
• Keep aside for 10 minutes.

For the sugar syrup:

• Dissolve the sugar with 1/2 cup of water and simmer for 5 minutes till the syrup is of 2 string consistency.
• Add the saffron and lemon juice and mix.
• Remove from the fire and keepa aside.

How to proceed :

• Heat the ghee in a broad saucepan [the ghee should be approximately 25 mm. (1") deep].
• Fill the jalebi batter into a piping bag with a single hole nozzle or a thick colth with a small hole in the centre which is finished with button-hole stitch.
• Press out round whirls into the hot ghee working closely from outside to the centre of the whirl [approx. 50 mm. (2") diameter].
• Deep fry the jalebis till golden brown and transfer into warm sugar syrup.
• Drain immediately and serve hot.

Tips:

• Do not allow the jalebi batter to overferment. Fry the jalebis immediately once the batter has rested for 10 minutes.
• RECIPE SOURCE : Roz ka KhanaBuy this cookbook
• Ensure the batter is thick and firm, or else they won’t retain the shape of the jalebis. The oil for frying should be medium hot. If it is too hot, the jalebis will end up burnt.
• Also make sure you keep the heat on low when you pipe the jalebis into the oil, this will ensure you can see the circles you are piping and also the jalebis will rise up slowly.

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