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Who doesn't love jalebis? But jalebi has to be the trickiest dessert to serve at home considering how quickly it gets soggy. Serving crispy jalebis as post-dinner dessert is out of the question unless you bring them in fresh or make them at home. Making jalebis at home is not as difficult as many believe.
Achieving the quintessentially crispy jalebi can be done with trial and error and the sugar syrup is pretty straightforward too. However, there are some things you may need to avoid or keep in mind. For instance, if the jalebis appear soggy or lose their crispness quickly, it may be due to inadequate frying or insufficient fermentation.
There are other smaller details too, like overmixing the batter which can lead to dense jalebis. You also shouldn't skip cardamom and saffron; while one gives jalebi a complexity, the latter brings in a deep orange-ish hue. Here are some other common blinders you should look out for while making jalebi at home
Inconsistent Batter Consistency
Achieving the right texture on jalebis is easier if your batter has the right consistency. If a batter is too thick it can result in clumpy, heavy jalebis, while a batter that is too thin may lead to flat and shapeless ones. Strive for a smooth, lump-free batter with a pouring consistency. The way you pour the batter into the oil or through the jalebi cloth affects the shape and appearance of the jalebis. Pour the batter in a controlled and consistent manner to create well-shaped and visually appealing spirals.
Insufficient Fermentation
In case you didn’t know, fermentation is a key step that develops the flavour and texture of the jalebi. Giving the batter enough time to ferment allows the natural fermentation process to create air bubbles, resulting in light and airy jalebis. Skipping or shortening this process can lead to a lack of complexity in taste and a less desirable texture. Most sweet shops swear by the fermentation method to achieve crispy jalebis.
Incorrect Sugar Syrup Consistency
The sugar syrup is what gives jalebis their sweetness. A syrup that is too thin won't be absorbed properly, leaving the jalebis dry, while a syrup that is too thick can make the jalebis excessively sweet and sticky. Aim for a one-thread consistency. It is a common technique to check the thickness of syrup. Touch the syrup with your forefinger and rub between your thumbs. When you gently pull your fingers apart, the syrup should form one string.
Overcrowding The Frying Pan
Frying too many jalebis at once can lead to a drop in oil temperature, resulting in unevenly cooked and soggy jalebis. Fry them in small batches, allowing each jalebi enough space to cook evenly and attain a golden-brown colour. The temperature of the frying oil is also critical for achieving crispy and evenly cooked jalebis. If the oil is not hot enough, the jalebis may absorb excess oil, becoming greasy and heavy.
Using Too Much Baking Soda
While baking soda contributes to the leavening of the batter, excessive amounts can leave an undesirable aftertaste. Use the recommended quantity to avoid altering the flavour of the jalebi
