Jalebi Recipe

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download (1)Ingredients:

  • Maida (All purpose flour / Refined flour)-1cup
  • Cornflour-¼cup
  • Fresh Yogurt (Curd / Dahi)-1cup
  • Baking Powder-½tsp
  • Sugar-1cup
  • Water-1cup
  • Red-orange Food Color or Yellow Food Color-¼tsp
  • Oil for deep frying

Method:

  • Take a big bowl and add 1 cup Maida, 1/4 cup Cornflour, 1 cup fresh Yogurt,1/2 tsp Baking Powder and 1/4 tsp Red-orange Food Color or 1/4 tsp turmeric powder.
  • Add about 1 cup of water and mix all the ingredients well.
  • Make a batter of smooth and pouring consistency. It should not be too thin or too thick.
  • Cover the batter and refrigerate it for 12 – 24 hours. It will help to ferment the Jalebi batter.
  • If you don’t want to keep it aside that long then you may use active yeast and keep it aside for 1 hour.
  • Cook 1 cup of sugar with 1 cup of water in a deep non-stick pan on low heat, stirring continuously, till the sugar dissolves and till you have a thick two-strand sugar syrup / chasni. Keep it warm on the stove.
  • Now heat good amount of oil or ghee in a pan / Kadai on medium heat to about 150C / 160C, about 300F TO 320F.
  • Fill the prepared Jalebi batter either into a squeeze bottle, just like bottle of tomato ketchup or you can put the batter in zip lock bag with a small hole.
  • Squeeze round spirals into the hot oil and deep fry, turning them over gently a few times, till they are evenly golden and crisp.
  • Drain the fried Jalebi quickly from oil and dip in sugar syrup / chasni.
  • Take the Jalebi out from the syrup, garnish with few saffron strands and serve hot.
  • You can also put Jalebi in plate and then pour syrup on top of them.
  • Serve hot jalebi with rabdi.

 

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