By Ujjainee Roy
October 25, 2024
Jalebi is one of the most popular and beloved Indian sweets, known for its vibrant orange hue, crispy texture, and syrupy sweetness. Originating from the Indian subcontinent, it is a staple treat during festivals, special occasions, and even as a street food delicacy. Traditionally, jalebi is made by fermenting a batter, which is then piped into hot oil in circular shapes and soaked in sugar syrup, resulting in a perfect blend of crunchy and juicy. It's a must-have dessert for any festive gathering!
– 1 cup all-purpose flour – 2 tablespoons cornflour – 1/2 cup yogurt – 1/2 teaspoon baking powder – A pinch of turmeric powder – 3/4 cup water – 1/2 teaspoon of lemon juice – 1 cup sugar – 1/2 cup water – 1/4 teaspoon cardamom – 1/2 teaspoon saffron strands – 1/2 teaspoon rose water – 1/2 teaspoon lemon juice – Ghee
In a bowl, mix the all-purpose flour, cornflour, and baking powder. Add the yogurt and mix well to form a thick batter. Add water gradually until you get a smooth, lump-free batter with a consistency similar to pancake batter.
Cover the batter and let it rest for at least 4-6 hours to ferment. Combine sugar and water in a saucepan. Heat over medium flame and stir until the sugar dissolves completely. Let the syrup come to a boil.
Add cardamom powder, saffron strands, and rose water (or kewra essence) to the syrup. Let it simmer for 4-5 minutes until it reaches a one-string consistency (when you lift the syrup between your fingers, it should form a single thread).
Add lemon juice to the syrup to prevent it from crystallizing. Turn off the heat and keep it warm.Heat ghee or oil in a flat pan over medium heat. The oi l should not be too hot; otherwise, the jalebis will burn on the outside.
Pour the fermented batter into a piping bag or squeeze bottle with a narrow nozzle. You can also use a clean plastic bag with a small hole cut in the corner. Squeeze the batter into the hot oil, forming spiral shapes. Fry until the jalebis are golden and crisp on both sides.
Remove the fried jalebis from the oil and immediately dip them into the warm sugar syrup. Let them soak for about 20-30 seconds to absorb the syrup. Take out the jalebis from the syrup and place them on a plate.