Jalebi is deep-fried refined flour in pretzel shapes- topped with sugar syrup. It is also known as jilapi, zulbia or mushabak and is popular all over Southern Asia.
Serves: 4 portions
INGREDIENTS
· Flour 400gms
· Gram flour 40gms
· Curd 80gms
· Ghee 30gms
· Sugar 250gms
· Water 100gms
· Lime juice 10gms
· Ghee 300gms
· Saffron 1gm
METHOD
1. In a large bowl mix together refined flour and gram flour and mix well.
2. Add yoghurt to the flour and mix. To adjust consistency, add a little water.
3. Make it in a smooth batter. The batter should not be too thick or thin.
4. Cover the batter and let the batter sit for 10-12 hours to ferment.
5. Add sugar to a pan. Add water and mix with sugar and let it all come to a boil.
6. Once it comes to a boil, add saffron strand and lemon juice.
7. Let it simmer till the syrup becomes sticky and form a one string consistency.
8. Transfer the batter into a squeezy bottle.
9. Heat ghee in a pan or kadai.
10. Squeeze batter in hot oil, making spiral motion from inside to outside.
11. Fry till crisp from both sides.
12. Remove from oil and immediately dip in warm sugar syrup.
13. Serve warm or cold as per preference.
CHEF'S TIPS
1. You can add milk with curd into the batter.
2. You can add baking soda to the batter for better fermentation.
3. Cardamom powder enhances the flavour of jalebi. So you can add the same into the sugar syrup.
4. The batter should be of the right consistency. If the batter is dispersing in the oil, maybe it’s too thin and you need to add some flour to it.
5. You can add food colour if desired.
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