The mere mention of jalebi in an Indian house brings back nostalgic memories of a favorite television commercial from the 1990s. In the advertisement, the golden jalebis sizzling in the large kadai left an indelible mark on the viewers' minds while offering it as an indulgent treat.
This Persian-origin delicacy has been a popular dish in Gujarat since the Persians invaded the land. Eventually, relishing jalebi became a cherished Sunday morning tradition in almost every Gujarati household. With time, this sweet, crunchy, and syrupy dessert marked its way into the rest of the country and is now a much-beloved delicacy, especially during festivals; so much so that Diwali is considered incomplete without jalebi and rabri.
With the festive season on our doorstep, we thought of sharing an easy recipe to make jalebi at home so you wouldn’t have to wait in long queues at sweet shops.
Let’s start with a mini brief on-
What is Jalebi?
Jalebi is one of the most popular desserts in Indian cuisine, quintessential in a traditional mithai shop, and one of the most popular street foods sold along the streets of western and northern India. Made from a fermented batter of all-purpose flour, gram flour (besan), baking soda, and water, the mixture is poured in concentric circles into hot oil and deep-fried till crispy. These tangy-sweet golden spirals are steeped in fragrant sugar syrup for the perfect taste.
How to Make Jalebi at Home: Easy Steps
Overview
Fermentation Time: 12 hours
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 12 hours 25 minutes
Servings: 8
Ingredients
For Frying:
Maida (all-purpose flour)- 2 cups
Water- 1.5 cups and additional water for batter consistency
Ghee/Oil for frying
For Syrup:
Sugar- 2 cups
Water- 1 cup
Cardamom Pods- 2
Saffron Strands (4-5 per your preference)
Yellow food color
Step-by-Step Instructions
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Add 2 cups of maida and 1.5 cups of water in a bowl and prepare a slightly thick batter. Cover the batter and leave it to ferment for 10-12 hours.
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Once fermented, take out the batter and whisk it a bit to check for its consistency. In case the batter appears to be too thick, add a little water and whisk it.
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Make sure the batter isn’t too thick or thin; instead has a free-flowing consistency.
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Next, in a pan, add sugar and water and leave it to boil. Once the syrup comes to a boil, add cardamom, saffron strands, and lemon juice.
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Let the syrup simmer till it becomes sticky. Once you see the syrup form half-string consistency, switch off the gas and cover the pan to keep the syrup warm.
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Now, transfer your jalebi batter into a squeeze bottle or a plastic bag.
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Take a Kadai and heat ghee/oil, keeping the flame medium-low. Squeeze the batter in hot oil in a spiral motion, inward to outward, to form concentric circles.
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Crisp fry both sides of the spirals. As soon as the spirals turn golden, remove them from the ghee/oil and dip in the warm sugar syrup for about 30 seconds to 1 minute.
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Once done, transfer your jalebi to a serving plate.
Points to Remember
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The consistency of the batter should be flowing. Therefore, ensure that the batter is neither too thick nor too thin.
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If you live in a warm place, leave the batter for fermentation for at least 10-12 hours. But, in a cold place leave the batter to ferment for at least 24 hours.
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Do not fry jalebi in high heat. To make it cook properly from the inside, fry it on medium-low heat.
Finally,
Your jalebi is ready to be served. Serve it with rabri or fafda and relish the delicacy!
Try this easy-to-make recipe with your Judge by Prestige cookware this festive season and make your celebrations more memorable.
