Jalebi Recipe

Name: Jalebi Recipe
Total time: 50 min
Yield: 6
Cuisine: Indian

Recipe By Rekha

Kids favourite.

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Ingredients for Jalebi Recipe

0.17 Cups maida
As Required hee
0.33 Tbsp Curd
0.33 Pinches Salt
0.17 Tsp Cardamom powder
1.17 Stalks Saffron
As Required Sugar
0.08 Tsp Baking powder

Directions: Jalebi Recipe

STEP 1.Add all dry ingredients to a bowl and give it a good mix.
STEP 2.Add in ghee and mix with your fingers until the flour is well coated.
STEP 3.Slowly add in the water, a little at a time to form medium consistency pourable batter.
STEP 4.Batter consistency should be like the one for dosas.
STEP 5.Whisk until lump-free. You can use an immersion blender too.
STEP 6.Once it is lump-free, cover the bowl with a lid.
STEP 7.Keep the batter aside for 10-15 minutes to rest.
STEP 8.Meanwhile, prepare the sugar syrup.
STEP 9.For the sugar syrup
STEP 10.Heat water and sugar in a tall pot on medium flame.
STEP 11.Stir occasionally.
STEP 12.Once it comes to a boil, stir in the lemon juice.
STEP 13.This will prevent sugar from crystallizing and give a tangy taste to the jalebis later.
STEP 14.After a boil, add the saffron and cardamom.
STEP 15.Cook the syrup for additional 2 minutes.
STEP 16.Stir the syrup often.
STEP 17.Switch off the flame and stir in the food color.
STEP 18.Let the syrup temperature drop to warm before soaking the jalebis.
STEP 19.Cool a teaspoon of sugar syrup in a bowl and add a drop between your fingers.
STEP 20.The syrup should feel sticky, like one string as shown in the video.
STEP 21.If it feels less sticky or watery, reheat the syrup for a minute to achieve the right consistency.
STEP 22.Now heat ghee in a wide bottom pan on medium flame.
STEP 23.Fill a piping bag or ketchup bottle with the jalebi batter.
STEP 24.We prefer thin jalebis, hence I snip off the piping bag accordingly.
STEP 25.Once the ghee feels warm enough, test by dropping a dollop of batter.
STEP 26.If the batter fluffs up gradually then the ghee is hot enough to make jalebis.
STEP 27.If the batter takes time to float then let the ghee heat up well.
STEP 28.Keep your piping bag upright and quickly pipe swirls.
STEP 29.Make 3-4 jalebis at a time and do not overcrowd the pan.
STEP 30.Lower the flame if needed.
STEP 31.Once you have piped the jalebis let it cook for 15-20 seconds undisturbed.
STEP 32.Now turn the jalebis with a fork or prongs and cook on the other side until golden brown.
STEP 33.Once done, immediately soak them in the warm sugar syrup.
STEP 34.Make sure that the sugar syrup isn’t completely cold nor it is too hot.
STEP 35.Keep it warm at all times.
STEP 36.Soak the jalebis in the syrup flipping once in between for 40 seconds.
STEP 37.Over soaking can make them soggy.
STEP 38.Take them out on a plate.
STEP 39.Continue the process of making the rest of the jalebis, 3-4 at a time, and soaking them in the syrup.
STEP 40.Enjoy them warm or store in an airtight container at room temperature for a day or in the fridge for up to 2 days.

Nutrition
value

calories per serving

< 1 g Fat3 g Protein20 g Carbs< 1 g FiberOther

Current Totals

Fat
< 1g
Protein
3g
Carbs
20g
Fiber
< 1g

MacroNutrients

Carbs
20g
Protein
3g
Fiber
< 1g

Fats

Fat
< 1g

Vitamins & Minerals

Calcium
13mg
Iron
< 1mg
Vitamin A
1mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
4mcg
Vitamin B12
0mcg
Vitamin C
< 1mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
12mg
Manganese
< 1mg
Phosphorus
30mg
Selenium
< 1mcg
Zinc
< 1mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Recipe By Rekha