Jalebi is one of the most popular punjabi sweet but now available in all over India. It is very crispy and juicy made from maida and curated in sugar syrup.
Jalebi, is a popular sweet snack in south and west Asia, Africa, and Mauritius. It goes by many names, including jilapi, jilebi, jilipi, zulbia, jerry, mushabak, z’labia, or zalabia. The south Asian variety is made by deep-frying maida flour batter in
pretzel or circular shapes, which are then soaked in sugar syrup. Some sweets bring back so many memories. It is really right up there as far as my food memories are concerned. It still remains a very popular breakfast dish in North India. It’s funny because jalebi is a sweet but people so often eat it as a special breakfast on weekends or on festivals.
Jalebi is a spiral shaped traditional Indian sweet made with flour basically mixed with little chickpea flour and yogurt (even though adding yogurt is not absolutely essential). The batter is fermented and then deep fried and dipped in sugar syrup. People often get confused between two Indian sweets – jalebi and imarti. They look somewhat similar but in reality quite different. Imarti is made from lentils and is less common of the two. Jalebi is like everywhere!
Some Tips and Tricks:
Consistency of the batter: It should be flowing consistency but not super thin or thick. If the batter is dispersing in the oil as you pipe it, maybe it’s too thin and you need to add some flour to it. If you are not able to pipe it, add little water but always remember to add 1/2-1 teaspoon at a time and then check and see if you have achieved the desired consistency.
For more Recipes like Kheer Indian Rice Pudding | Mawa Burfi | Mawa Modak
Jalebi
Ingredients
- 3 cup flour all purpose
- 2 cup curd hung
- ½ cup ghee
- 3 cup sugar
- 5 strand saffron
- ½ teaspoon green cardamom powdered
- ½ cup corn flour
- 1 ½ pinch baking soda
- 2 cup sunflower oil
- 3 cup water
- 4 drops rose essence
- ½ teaspoon edible food color
Instructions
Making Syrup:
- Add sugar and water to a pot.
- Boil on medium heat until 1 string consistency.
- Pour lemon juice, cardamom powder and saffron. Remove from heat and keep aside.
Making Jalebi:
- Mix maida/ all purpose flour, corn flour and turmeric in a bowl.
- Add curd and water to make thick batter. ( should be thick but of flowing consistency.
- Mix the batter with whisk in one direction for 4-5 minutes or mix well till batter becomes smooth.
- Heat ghee or oil in pan. Keep the flame medium.
- Pour 1 teaspoon lemon juice to the bater and mix.
- Add soda and mix.
- Now using zip lock bag or sauce bottle or whatever you using for making jalebi, add mix in it and try once to see whether the oil is hot enough or dough is thick or thin enough. Make amendment accordingly
- Now put the heat on medium high and squeeze the batter in circular motions. Start from center.
- Check the syrup It should be slighly hot.
- Put the crispy jalebi into sugar syrup. Rest in syrup for 2-3 minutes. Place it into place. Continue making more jalebi same way.
- Serve hot.
