Jalebi is a popular sweet snack served all over the world but most commonly in found in Indian Cuisine…
The saffron infused batter is poured in circular or disc shapes and deep fried.Then soaked in warm cardamom spiced sugar syrup.All that syrup soaks right into the jalebi rings..
That feeling when biting into a crispy hot Jalebi…ooh la la !!!
Today I tried my hand at making some of these babies just because I was so tempted : partly to just eat it and partly to create this reel influenced by my friends Hafsa and Muzna.Now I tag my dearest Shafra to continue the chain and keep tagging under hashtag #jalebibaby
Don’t forget to check out my IGTV Post for the newest Jalebi Trend.Refer to link attached below :
Finch Products used in this recipe : Saffron and Cardamom Powder
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I love to enjoy Jalebi over some cold Vanilla Icecream…Yumm
When I was pregnant my sister would soak the jalebi in cold milk and freeze overnight for me.This was not crispy but we still enjoyed it a lot when chilled
On a Cold Day I would love this pairing with a hot cup of Masala Chai !!!
Let’s Get Started
You Will Need
Ingredients
- 1 Cup All Purpose Flour
- 4 tbsp Cornflour
- 1/4 tsp Baking Powder
- 1/4 tsp Saffron Colour
- Pinch of Saffron Strands
- 150ml Plain Water
- 4 tbsp Yogurt
Let’s Make the Batter
Just mix wet and dry ingredients together and make a smooth batter thick enough to pour through a piping bag.
Set this aside till you make the sugar syrup.
This recipe requires no rising time due to no yeast.
Sugar Syrup
- 2 Cups Water
- 1 Cup Sugar
- 1 tbsp Lime Juice
- Cardamom Powder
Method
Boil all ingredients in a saucepan till one thread consistency.15 minutes on medium high flame.
Set this aside till you fry the
Jalebi.
The syrup has to be warm when dipping the fried Jalebis.
Make sure it’s not too cold neither too hot
If it’s too warm it mill break the jalebi and if it’s too cold it’s not gonna soak up.
Let’s Fry the Jalebis
Make sure all the items are in reach and ready before you start frying the Jalebis.
Pour the sugar syrup in a flat dish and place it close to the frying area so you can directly drop the hot Jalebis after frying.
Using a tong makes it easier to handle
Deep frying in medium hot oil allows the jalebi to hold a better shape.This also gives enough time for the Jalebi to be well cooked
Cut a small edge off the piping bag and start piping when the oil is hot enough.The trick is to be fast
My first batch didn’t come out that well but with each batch it got better and better.So don’t feel disheartened if it doesn’t become perfectly shaped.
Flip over and let it cook on both sides
I used a pair of scissors to cut the joined jalebis because when pouring the batter it was hard to stop with each one so I poured them all at once and then separated once the Jalebi got abit firm
Now immediately transfer the deep fried Jalebis into warm sugar syrup.Do not keep for too long, it will get soggy.
Start plating and Start serving
Half my Jalebis went straight into their mouths as soon as I dipped them in syrup….Thank god I made a larger batch ?
Would love to see your remakes on this deliciousness.Be sure to tag me or send me a screenshot if your account is private so I can reshare on my stories
Stay Calm and Jalebi On…
Staying Positive is key to Staying Sane these days!!! I hope this brought a smile to your face??
Much Love ?? Nuzrath
