Delicious Jalebi To Make At Home:

Jalebi

Introduction:


Jalebi, a beloved Indian dessert, is known for its bright orange color, sugary sweetness, and unique spiral shape. Making jalebi at home might seem like a daunting task, but with the right ingredients and a little patience, you can create these delectable treats in your own kitchen. In this blog, we will take you through a step-by-step process to make perfect jalebi from scratch.

Ingredients:

For the Jalebi Batter:

  1. 1 cup all-purpose flour (maida)
  2. 2 tablespoons besan (gram flour)
  3. 1/2 cup yogurt (dahi)
  4. 1/4 teaspoon baking soda
  5. 1/2 teaspoon turmeric powder (for color)
  6. 1 teaspoon ghee (clarified butter)
  7. Water, as needed
  8. 1/2 teaspoon cardamom powder (optional)

For the Sugar Syrup:

  1. 1 cup sugar
  2. 1/2 cup water
  3. A few saffron strands (optional)
  4. 1/2 teaspoon cardamom powder
  5. A squeeze of lemon juice.

For Frying:

Vegetable oil or ghee

Instructions:

Making the Jalebi Batter:

  • In a mixing bowl, combine the all-purpose flour, besan, yogurt, baking soda, ghee, and turmeric powder.
  • Add water gradually and whisk until you have a smooth, lump-free batter. The batter should have a slightly thick, pouring consistency.
  • Cover the bowl and let the batter ferment for about 8 hours or overnight. This helps in creating the characteristic sourness of jalebi.

Preparing the Sugar Syrup:

  • In a saucepan, combine sugar and water. Heat the mixture over medium heat.
  • Stir until the sugar dissolves completely.
  • Add saffron strands (if using), cardamom powder, and a squeeze of lemon juice.
  • Continue to simmer the syrup until it reaches a one-string consistency. To test this, take a small amount of syrup between your fingers; it should form a single thread when pulled apart.

Frying the Jalebi:

  • Heat vegetable oil or ghee in a deep frying pan over medium heat. It’s best to use a jalebi cloth or a squeeze bottle for shaping the jalebi, but a ziplock bag with a small hole cut in the corner will work as well.
  • Pour the fermented batter into your chosen tool for shaping the jalebi.
  • Squeeze the batter into hot oil in a spiral or pretzel shape. Start from the center and work your way outwards.
  • Fry the jalebi until they are crisp and golden brown, then remove them using a slotted spoon.
  • Drain excess oil and immediately dip the jalebi into the warm sugar syrup. Ensure they are well-coated.
  • Let the jalebi soak in the syrup for a minute, then remove them.
  • Final Touch:
  • Serve the jalebi while they are still warm. They can be enjoyed as is or with a side of rabri or yogurt. The combination of hot, crispy jalebi with the sweet syrup is sure to delight your taste buds.

Conclusion:


Making jalebi at home is a rewarding experience. With the right ingredients and a little practice, you can recreate this classic Indian dessert that’s perfect for festivals, special occasions, or just satisfying your sweet tooth. Enjoy the sweet and crunchy goodness of homemade jalebi!

Try this recipe and share your jalebi-making adventures with us. Happy cooking!

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