Crispy homemade Jalebis are famous around the country. Jalebi is one of the known Indian dessert. Homemade jalebis when served hot, straight from stove, the crispy Jalebi doused in sugar syrup with Rabri or milk , it definitely tastes heavenly
Jalebi is a dessert which usually served after dinner or lunch but crazy following of it allows it to eat it anytime and specially in Breakfast on weekends and festive days.
These Spiral Shaped crispy Jalebis are anytime Kids fav. When you see outside Jalebis are so cute and at a time mischievous too.he Curve resembles so much with our little ones ,that naughty smile and twinkle in their eyes.No doubt Jalebis are on the top when it comes to please any Child.
jalebi's have a strong bonding Every sunday breakfast used to start with crispy and hot jalebi's with warm milk. Truly Jalebi is a dessert that is relished with great love, Indeed a dish loved by all. An erstwhile Indian dish influensed by Persian and Arabian culture in flavors and name as well. Earlier in India jalebi was known as Jalawallika and the current name is derived from a persian name of an identical As I have grown up in India and spent almost half my life there I could say that childhood and dish zulabia.Turkish brought zulabia to India and Indians as per their culture accpeted the influence of food into their cuisines and enriched it more as always.
Jalebis can be made in a number of ways , the instant version is quite easy and known in which there is no fermentation required. But if you want thin and crispy Jalebis with the traditional touch you need to do a bit hardwork and give it some time too.
12 hours 25 min
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- Servings :
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- Description :
Crispy Spiral shaped Jalebi dipped in sugar syrup.
- For jalebi batter
- 11/2 cup all purpose flour
- 2 tbsp chickpea flour
- 1/2 cup yogurt
- 1tsp baking powder
- 1tsp cardamom powder
- pinch of baking soda
- orange food colour
- oil or ghee for frying jalebis
- For Sugar Syrup
- 1 cup sugar
- 1/2cup water
- 1tsp saffron strands
- 1/2 tsp lemon juice
- Mix the flour, curd , and chickpea flour to form a thick smooth paste (thick consistency), adding water if necessary .
- Add cardamom and food color.
- cove the batter and let the batter sit for 12 hours. keep it in warm place.
- In morning when the batter is ready, it should be spongy and you should be able to see bubbles on the surface, baking soda and mix it well. If you feel it is thin you can add 1-2 tbsp maida into it to make it thick or if it is too thick add 1-2 tbsp water.
- Make the sugar syrup by dissolving sugar , saffron and cardamom in the water over low heat, then cook over high heat till slightly thick.
- When this mixture is lifted with a spoon, it should fall in a thin smooth stream. Keep warm, till you fry the ‘jalebis’
- Take a shallow, heavy pan and heat the ghee/oil. Fill the Piping bag with the batter. Twist the opening to seal the bag. Snip one lower corner of the bag to make a small hole, through which you can pipe out the Jalebis
- Hold the bag over the hot oil and sqeeze into concentric circles, of desired size, straight into it. Make as many such rounds as come in comfortably without touching each other. Lower the heat to medium and turn the ‘jalebis’ over and fry till a light brown on both sides.
- Lift out the fried jalebis, drain out the oil and put them into the syrup. Leave it for a minute or so, and then take it out.
- Serve it hot.
Enjoy . I would love to read your feedback ,let me know if you try the recipe.and if you want to flavour it with seasonal fruit ,I tried it witth mango and it was hit.Check the recipe here Mangola Jalebi.
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