Jalebi recipe Diwali Sweet- Indian Food
Recipe Cuisine: Indian | Recipe Category: Sweets
Prep Time: Overnight fermentation | Cook time: 40 mins | Makes: 15
Jalebi recipe Diwali Sweet- Indian Food--Ingredients
- Maida/All purpose flour- 1 cup -Corn Flour
- 2 tblsp- Thick Curd 3/4 cup(approximately)
- Cooking soda- 1 pinch
- Ghee- 2 tblsp
- Yellow food colour- 1/2 pinch
- Oil + ghee- for deep frying
- For Sugar syrup- Sugar
- 1 cup- Water
- 1 cup- Lemon juice
- 1 tsp- Yellow food colour
- 1/4 pinch- Rose essence/elachi powder Optional
Jalebi recipe Diwali Sweet- Indian Food-Method
- Mix maida, corn flour, cooking soda, ghee and yellow food colour in a bowl. Add curd and make a thick batter by adding more water. Consistency should be like vada batter. Keep it in a warm place for 12 hours/overnight or until it ferments well. Next day mix well with a ladle. It should be a sticky thick batter of dropping consistency.
Jalebi recipe Diwali Sweet- Indian Food- Jalebi-batter
- In another stove, boil sugar with water,food colour, until one string consistency. Say 15 minutes in medium high flame. Then add lemon juice, essence/elachi,saffron and keep in lowest heat possible.
- In a flat bottomed pan, heat oil+ ghee. Level should be very low as shown in the pic. Take a cloth with a smallest hole in the middle or a durable Ziploc bag with hole in the middle. Fill with the batter and draw circles in a medium heated oil. oil should never fume. Also it should be enough to fry the jalebis porous and crisp. So adjust the heat accordingly. Make 3-4 circles per piece and end the circle by overlapping the tip when you end, otherwise the shape wont be good.
For Frying Jalebi
- Fry on both sides till crisp and drain it and add immediately to the hot sugar syrup. Let it be dunked in the syrup for 2 minutes at least. After some time, drain it and arrange in a plate dunk.
Jalebi recipe Diwali Sweet- Indian Food- Notes
- The batter consistency is very important,it should be thick like vada batter. If its runny, then jalebi will become flat.
- Don’t add cooking soda too much.
- While cooking jalebi, keep flame medium to make it crisp.
- Fermentation is very important. If you doubt if the batter will ferment or no, you can add a tsp of dried yeast and ferment for less hours.
- If using ziploc, use a durable one(thick) as otherwise the bag will tear.
- Lemon juice prevents sugar from crystallizing. If you want jalebis to be more on tangier side, add more lemon juice than mentioned.
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