Introduction:
Jalebi is a famous and traditional indian sweet that is prepared on almost every festival, wedding or special occasion. Its spiral shape crispy texture and sugary syrup combination are loved by all. Jalebi is not only a favorite among kids, but adults also enjoy it hot with a cup of.This dessert originally came from the middle east to india, but indian halwais gave it a unique twist, which we now know as jalebi. Making jalebi at home is easy, but it requires some patience as the batter needs to be fermented and the frying process be done carefully. So let's get started with a simple method to make crisp, golden and juice jalebi at home.
Ingredients:
For the batter
• All purpose flour (maida) 1 cup
• Corn flour 2 tablespoons
• Curd (yogurt) 1/4 cup
• Turmeric 1 pinch (for light color)
• Baking soda 1 pinch
• Water as needed to make the batter
• For sugar syrup (chashni)
• Sugar 1.5 cups
• Water 3/4 cup
• Cardamom powder 1/2 teaspoon
• Lemon juice 1/2 teaspoon (to prevent crystallization)
• Saffron strands 4 to 5 (optional)
For frying
• Oil or ghee for deep frying
• Squeeze bottle or piping bag to shape the jalebi
Method how to jalebi:
1. Prepare the batter:
In a bowl, mix all purpose flour, cornflour, curd and turmeric well.
Gradually add water to from a lump free, smooth batter.
The better should not be too thick or too runny it should have a flowing consistency.
Cover the batter and let it ferment for at least 6 to 8 hours (overnight is best).
Just before frying add a pinch of baking soda and mix gently.
2. Make the sugar syrup:
In a pan, add sugar and water and boil it on medium flame.
Once the sugar dissolves and the syrup becomes slightly sticky (1 string consistency), add cardamom powder and lemon juice.
Keep the syrup warm (do not let it cool completely).
3. Fry the jalebi:
Fill a squeeze bottle or piping bag with the fermented batter.
Heat oil or ghee in a deep pan over medium heat.
Squeeze the batter in circular spiral shapes directly into the hot oil.
Fry the jalebi until it turns golden and crispy.
Immediately transfer the fried jalebi into warm sugar syrup and let it soak for 1 to 2 minutes.
Remove from the syrup and serve hot.
Tips:
1. Proper fermentation of the batter is essential for chewy and crispy jalebi.
2. The syrup should be warm when you dip the jalebi.
3. Always fry on medium flame high flame may burn the jalebi or leave it raw inside.
4. If you don't have a squeeze bottle, you can use a clean plastic packet and cut a small hole in one corner.
Conclusion:
Jalebi is an indian sweet that makes every occasion special be it a festival, wedding or family celebration. The combination of its crispy texture and sugar syrup gives a delightful experience in every bite. In home made jalebi, you can adjust both the batter and the syrup according to your taste, which makes it fresh hygienic and a perfect sweet. With proper fermentation and frying on medium flame, you will get every jalebi golden, juicy and crispy. This dish attracts everyone not only with its taste but also with its aroma and presentation. Next time when you want to make traditional indian sweet at home, do try jalebi its crispiness, spiral shape and sweet syrup combination will provide a memorable treat that will be loved by everyone from kids to adults.
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