Some things are deceptively simple; if not, you have to make it simple :). Desserts sometimes look quite deceitful, like this Jalebi. For years I was overwhelmed and never ventured out to make it. I agree, this was not my favorite Indian sweet, until I made it at home. The intense crunch with the sugary syrup coating is simply joyful, a pleasure for your senses.
It’s Valentine’s Week you guys! What a nice treat! Jalebi is quite simple. Just mix, rest and fry. Then, coat with sugar syrup, or in this case, a mixture of sugar and jaggery. Double whammy.
Jalebis are made after fermenting overnight or even for 24 hours. It might not be tedious, but it is quite time consuming. Back in India, it’s fried in a huge kadahi(frying pan). The batter is piped out of a white cloth with a hole. Each Jalebi is connected to each other as it gets piped, at least 30 of them( I know, it’s true). Straight out of the sugar syrup into our salivating mouths it went. It was a crunchy, sugary, fried piece of absolute heaven.
Now, who has the time? We all do. But then again, who has the patience ;)? You crave them and you can make them. The only trick to these are to eat them fresh with your loved ones.
- 1 cup all purpose flour
- 2 tbsp corn flour
- ¼ tsp saffron strands crushed
- ¼ tsp turmeric
- 2 tbsp sour yogurt
- 1 tsp quick rise yeast
- ½ cup warm water
- 1 tsp sugar
- Oil for deep frying.
- 1 cup grated jaggery
- 1 cup white sugar
- ½ cup water
- 1 tsp lemon juice
- 2-3 drops rose water
- saffron strands and cardamom powder-1/4 tsp(together)
- In ½ cup of warm water, add the yeast and sugar and let sit for 5 minutes.
- In a larger bowl, add the flour, corn flour, crushed saffron strands, turmeric and yogurt. Mix. Add the yeast mixture little by little to form a smooth paste. Cover and let ferment for 15-30 minutes.
- In the meantime, in a pan, add the jaggery and sugar with water. Mix well and bring it to a simmer. It is should be of one thread consistency(important). This process will take anywhere from 10-15 minutes. Add the cardamom and saffron. Once done, squeeze ½ lemon juice and take it off the heat and set aside.
- After the fermentation, the batter will be smooth. If it is too thick, add little water at a time, it should be pourable consistency, not too thin or too thick. Pour it in a ziploc or plastic squeeze bottle. You can re use, plastic sauce bottles too, works well.
- In a shallow pan add 2 to 3 inches of oil. Heat the oil making sure to keep it on medium, let it get hot.
- Pipe and Swirl the batter with the bottle in the oil. It cooks fast, let it crisp on both sides and take it out and immediately transfer it into the sugar syrup. Quickly coat both sides and take it out and serve hot.
You can skip the yeast and add ½ tsp baking soda to the mixture and make the jalebi, it is still good.
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