Jalebi is a very popular North Indian Sweet. This is not to be confused with the South Indian Sweet called Jangari (which also is sometimes referred to as Jalebi). The North Indian version that I have made here used Maida or All Purpose Flour, its thin, crispy and sugary. The South Indian version is made of Urad Dal Batter, it is thicker, softer and chewy.
I am a big fan of the South Indian Jangari. Am yet to post the recipe here for that though i made it before. This one is prepared on the special request of my son who usually does not like Sweets. He own words were it is crispy, sweet and yummy, what's not to like. So here you go.
In India these sweets are made by Mithaiwala's (Sweet Vendors) and they are served piping hot. You will be standing right next to him frying it in the oil. The hot jalebi dripping in sugar syrup will be served into your bowl. And guess what, it is not just eaten as dessert. It starts from breakfast! Yes you read it right. Now you know it is that tasty. Go on give it a try.
And don't be too daunted by the shape. It tastes great even if you don't get the shape perfect. Mine were not perfect, but i am ok with that!
Ingredients (Makes 15-20 small jabeli)
All Purpose Flour/ Maida1 cup
Corn Flour 2 tbsp
Yogurt 3/4 cup
Baking Soda 1/2 tsp
Ghee 2 tbsp
Turmeric or yellow food colour a pinch
Sugar Syrup
Sugar 1 cup
Water 1 cup
Saffron a pinch
Cardamom Powder 1/2 tsp
Lemon juice 1 tsp (optional)
Oil for frying
Method of Preparation
1. In a bowl mix the flour, corn flour, baking soda and turmeric in a bowl.
2. Add the ghee and mix to distribute.
3. Add the yogurt and mix well.
4. Add little water at a time and mix into a very thick batter. I used about 1/4 cup. It has to be piped thru a bag into oil, so you get the idea of how thick it needs to be. It should not flow out of the hole like water. It should be pushed down while piping.
5. Let this rest in a warm place for 12 to 24 hours.
6. When ready to make, make sugar syrup by heating all the ingredients (not lemon juice). Bring it to a one string consistency. This means if you touch the syrup between your fingers, it should form a small string.
7. Heat oil in a pan for frying.
8. Fill a ziploc bag with the batter. Make a small hole at a corner the size you want to pipe. Make a very small hole to start with.
9. Pipe the batter into the oil. Fry and cook on both sides.
10. Take it out of the oil and put it in the sugar syrup. Flip and coat the other side.
11. Transfer to a plate. Repeat for the rest of the batter.
I am a big fan of the South Indian Jangari. Am yet to post the recipe here for that though i made it before. This one is prepared on the special request of my son who usually does not like Sweets. He own words were it is crispy, sweet and yummy, what's not to like. So here you go.
In India these sweets are made by Mithaiwala's (Sweet Vendors) and they are served piping hot. You will be standing right next to him frying it in the oil. The hot jalebi dripping in sugar syrup will be served into your bowl. And guess what, it is not just eaten as dessert. It starts from breakfast! Yes you read it right. Now you know it is that tasty. Go on give it a try.
And don't be too daunted by the shape. It tastes great even if you don't get the shape perfect. Mine were not perfect, but i am ok with that!
Ingredients (Makes 15-20 small jabeli)
All Purpose Flour/ Maida1 cup
Corn Flour 2 tbsp
Yogurt 3/4 cup
Baking Soda 1/2 tsp
Ghee 2 tbsp
Turmeric or yellow food colour a pinch
Sugar Syrup
Sugar 1 cup
Water 1 cup
Saffron a pinch
Cardamom Powder 1/2 tsp
Lemon juice 1 tsp (optional)
Oil for frying
Method of Preparation
1. In a bowl mix the flour, corn flour, baking soda and turmeric in a bowl.
2. Add the ghee and mix to distribute.
3. Add the yogurt and mix well.
4. Add little water at a time and mix into a very thick batter. I used about 1/4 cup. It has to be piped thru a bag into oil, so you get the idea of how thick it needs to be. It should not flow out of the hole like water. It should be pushed down while piping.
5. Let this rest in a warm place for 12 to 24 hours.
6. When ready to make, make sugar syrup by heating all the ingredients (not lemon juice). Bring it to a one string consistency. This means if you touch the syrup between your fingers, it should form a small string.
7. Heat oil in a pan for frying.
8. Fill a ziploc bag with the batter. Make a small hole at a corner the size you want to pipe. Make a very small hole to start with.
9. Pipe the batter into the oil. Fry and cook on both sides.
10. Take it out of the oil and put it in the sugar syrup. Flip and coat the other side.
11. Transfer to a plate. Repeat for the rest of the batter.
No comments:
Post a Comment