By Ujjainee Roy
September 12, 2024
Jalebi is the ultimate monsoon mithai! It's loved for its crisp texture and sugary syrup that creates a burst of sweetness. Making jalebi at home can be a rewarding experience, but achieving the perfect balance of crispiness and sweetness requires some know-how. Whether you're a seasoned cook or a beginner, mastering a few essential tricks can elevate your homemade jalebi from good to exceptional.
The quality of ingredients plays a crucial role in the taste and texture of your jalebi. Ensure you use fresh mawa (if using), yogurt, and saffron. Fresh ingredients enhance the flavor and prevent any off-tastes or inconsistencies.
The batter consistency is key to getting those classic, crispy jalebi shapes. The batter should be thick enough to hold its shape but thin enough to flow smoothly through the piping bag. Aim for a consistency similar to that of pancake batter.
For crisp and perfectly fried jalebis, maintaining the right oil temperature is crucial. Heat the oil to about 350°F (175°C). If the oil is too hot, the jalebis will cook too quickly on the outside while remaining raw inside
The sugar syrup should be the right consistency to coat the jalebis without being too thick or too runny. Aim for a one-thread consistency: when you take a drop of syrup between your fingers and pull them apart, it should form a single thread. If the syrup is too thick, dilute it with a bit of water.
The traditional shape of jalebi is created using a piping bag or squeeze bottle. To get those characteristic spirals, fill a piping bag with the batter and practice a steady, continuous motion while squeezing the batter into the hot oil.