Jalebis – it’s a dessert made from flour batter in the form of circular discs and soaked in sugar syrup. Its shape is circular somewhat like a pretzel.
After coming to US, my sweet tooth is growing sweeter and I crave for sweets specially Indian more than ever, the reason being as they are not readily available out here. I was a little skeptical though to try them at home.
I explored a few recipes and was satisfied with my first attempt. However, I had not clicked pictures during the process.
- 3/4 cup + 2 tbsp all-purpose flour
- 1/2 tbsp chickpeas flour
- 1 tsp lemon juice
- 1 tbsp melted butter or ghee
- pinch of turmeric powder
- 1/2 cup granulated sugar
- few strands of saffron (optional)
- 1/4 cup yoghurt
- 1/4 cup + 2 tbsp water (for batter)
- 1/4 cup water (for sugar syrup)
- yellow food color
- melted butter or ghee/oil for deep-frying
- 1 zip lock bag
- Mix the flour, lemon juice, butter, turmeric powder, yoghurt and water. Whisk till the batter is smooth and lump-free.
- Allow the batter to ferment for at least 24 hrs.
- In a glass bowl, mix sugar,water, food color and microwave for 30-60secs. Allow the sugar to dissolve. You can also add few strands of saffron if you like for flavor.
- In a thick bottom pan, heat ghee. Depth of ghee level needs to be around 2 inches from bottom.
- Take a ziplock bag and put the fermented batter into it and seal. Twist the top of the bag just as you do for a pastry or piping bag. Cut the tip of the cone formed slightly.
- Pipe out circular discs directly into the hot ghee.
- Allow them to be fried on either side for about a min. They ideally should not be brown.
- Remove the fried jalebi and put it in the sugar syrup. Allow it to be soaked.
- Remove and keep it on a cooling rack to allow the excess syrup to be drained.