Jalebi is a fried sweet dipped in sugar. It can be made thin and crispy or thick and juicy. Jalebis taste best when served hot.
|For the Jalebi Batter |
|Besan ||1 tbsp|
|Fresh yeast, crumbled||1/2 tbsp|
|Melted Ghee ||1 tbsp|
|Lemon Yellow Food Colouring ||2-3 Drops|
|For the Sugar Syrup|
|Saffron (kesar) Strands||1 tbsp|
|lemon juice||1/4 tbsp|
|Ghee||For Deep Frying|
For the Jalebi batter
- Sieve the Maida and Besan together.
- Dissolve the yeast in 1 tablespoon of water.
- Mix the flour mixture, yeast solution, ghee, sugar and lemon yellow food colouring with 2/3 cup of water to make a thick batter, making sure that no lumps remain.
- Keep aside for 10 minutes till the yeast ferments.
For the sugar syrup
- Dissolve the sugar in 1 cup of water and simmer for 5 minutes till the syrup is of 1 string consistency.
- Add the kesar and lemon juice and mix.
- Remove from the fire and keep aside.
How to proceed
- Heat the ghee in a broad saucepan (the ghee should be approximately 25 mm. (1″) deep).
- Fill the jalebi batter into a piping bag with a single hole nozzle or a thick cloth with a small hole in the centre which is finished with button-hole stitch.
- Press out round whirls of the batter into the hot ghee working closely from outside to the centre of the whirl.
- Deep fry the jalebis till golden brown and transfer into the warm sugar syrup.
- Drain immediately and serve hot.
- Do not allow the jalebi batter to overferment.
- Fry the jalebis immediately once the batter has rested for 10 minutes.