INGREDIENTS
For jalebi batter :
- 1 cup all purpose flour (maida)
- 2 tbsp cornstarch
- 1 tsp baking powder
- 2 tbsp thick curd
- 1 cup water or as required
- 1/4 tsp orange food colour or turmeric powder
For sugar syrup :
- 1 cup sugar
- 1/2 cup water
- 20-25 saffron strands
- 1 tsp cardamom powder
- 1 tsp lemon juice
INSTRUCTIONS
Preparing the jalebi batter :
- Collect all the required ingredients.
- Take maida in a bowl.
- Add cornflour, baking powder, and curd.
- Stir well to combine with a spoon or weird whisk.
- Add water little by little to make smooth thick batter with pouring consistency.
- With the spatula or spoon, first mix. Break the small or tiny lumps with the spatula or spoon while mixing. Make sure that no lumps remain.
- Beat the batter well with a whisk in one direction in a circular motion for 4 mins. This adds volume to the batter and makes it even and smooth.
- Now add a pinch of food color or turmeric powder.
- Stir the batter lightly and it should have a flowing consistency.
- Let’s keep this batter aside for about 10 minutes. In the meantime, we can prepare the Sugar syrup for Jalebi
Preparing sugar syrup for jalebi:
- Take 1 cup sugar in a deep pan.
- Add 1/2 cup water.
- Keep stirring on medium flame, so that the sugar dissolves.
- When sugar is dissolved, reduce to heat to low and add saffron strands.
- Cook till you get one string consistency in the sugar syrup.
- Take a small portion of the syrup in between your thumb and forefinger. Gently move the fingers away from each other, you would see a string developing between the index finger and thumb.
- If you see 1 string, the Sugar syrup is ready else it would need another 1-2 minute on stove.
- Switch off the flame and add lemon juice. Stir well.
- Now add cardamom powder and again mix well.
- Remove from heat and set aside. Keep the syrup warm.
Loading jalebi batter in dispenser :
- Transfer the mixture to a squeeze bottle. You can also use an icing bag or zip lock bag.
- Tighten the cap and the batter is ready to make crispy jalebis.
Frying the jalebis:
- Heat oil for deep frying in a kadai or pan. You can also use ghee or half-half of oil and ghee.
- To check the temperature of the oil, add a tiny amount of batter to the oil. It has to come up immediately without browning.
- Now squeeze the bottle gently and move in circular motion to get spiral.
- Either start from the center and move outside or vice versa. Be careful while making the jalebis as the oil is hot.
- When one side is partly cooked, turn over and fry the other side.
- Let it fry until it turns golden brown from both sides.
- When the jalebi is done it turns crisp, removes from oil. While removing shake to drain the extra oil.
Adding fried jalebi to sugar syrup :
- Immediately put it into the warm sugar syrup. Syrup should we warm or a little hot, it shouldn’t be cold.
- Turn over after a minute so that both sides are coated with the syrup. Keep it in syrup for approx. 2-minutes.
- Serve jalebi hot, warm or at room temperature. Store the leftovers jalebi in an airtight container and refrigerated.
