Easy Jalebi Recipe - Indian Sweet
 
 
Ingredients
  • All purpose flour- 1 cup
  • Yeast, rapid rise- 1 tsp
  • Cardamom powder- ⅛ tsp
  • Corn flour or corn starch- 2 tsp
  • Oil- 1 tsp
  • Yogurt- 1 tbsp
  • Warm water- ¾ cup
For making sugar syrup
  • Sugar- 1¼ cups
  • Water- 1 cup
  • Saffron- 2 pinches
  • Lemon juice- 1 tsp
  • Cardamom powder- ¼ tsp
For Frying
  • Oil- enough for frying ( use 2 tbsp ghee to the oil for nice flavor, this is optional)
Instructions
  1. In a bowl: combine all purpose flour, cardamom powder, yeast and corn flour using a fork.
  2. Add oil, yogurt and warm water to the dry mixture and combine well without any lumps using a whisk.
  3. Fill a large bowl or pot half way through with hot water, place the bowl with the batter on the hot water.
  4. Make sure the water is not entering into the batter.
  5. Cover the batter bowl with a lid and place the bowls inside the microwave oven or regular oven or in a warm place to speed up the fermentation, for about 30 minutes.
  6. After 15 minutes, you could start preparing the sugar syrup.
  7. In a large saucepan, combine sugar and water together, let it come to a boil and let the sugar completely dissolve in the water.
  8. Add saffron, lemon juice and cardamom powder to the syrup (I added smashed whole cardamoms), combine well.
  9. Lemon juice will prevent the sugar syrup from crystallization.
  10. Lower the heat to minimun and let the syrup simmer.
  11. After 30 minutes, take the batter out of the oven and combine it well using a spatula.
  12. In a frying pan, heat enough oil for frying.
  13. Pour the batter into a squeezable bottle like ketchup bottle or go ahead and use ziplock bag or pipping bag, make a small cut on one end of the bags.
  14. When the oil has turned hot, squeeze the batter from the bottle or bag in a circular motion into the hot oil.
  15. You could fry 3 to 4 jalebis at a time.
  16. Be very careful while squeezing the batter into the hot oil, you don't want to spoil the fun by burning yourself.
  17. At first the batter might break apart when you squeeze it into the oil, that's just fine.
  18. My first attempt, a huge flop!
  19. Second, a little better, may be not! Distorted jalebis :P
  20. Third try, the opening on the ziplock bag that I made was little big and hence the huge sized coils, so had to use a different bag with small opening on it.
  21. After a few trials, ain't this much better? Now, don't disappoint me by saying nope :)
  22. As the batter sits for some more time, it will get more fermented and starts to fall evenly into the oil.
  23. Flip over the jalebis till it turns golden in color.
  24. When it has turned golden, remove from the oil using a slotted spoon, drain the oil and immediately put it into the sugar syrup.
  25. Using a tong, coat both the sides of the jalebi with sugar syrup.
  26. Take it out and place it on a platter.
  27. Repeat this with the rest of the batter.
  28. Half way through the whole process you could stop simmering the sugar syrup.
  29. Jalebis taste better when they are hot, it will be crispy and of course it will melt into your mouth.
Notes
•If you want you could add yellow or orange color mixed with little water and combine it with the batter.
•Any leftover can be stored in an air tight container or ziploc bag, if you want you could refrigerate them.
Recipe by Cooking with Thas - Wholesome Homemade Recipes at https://thasneen.com/cooking/easy-jalebi-recipe-indian-sweet/