Jalebi Recipe:
Ingredients Needed:
For the Jalebi batter
All purpose flour / Maida - 200 gms
Curds/ Yoghurt - 2 cups
Lime Juice - 2 tsp
Cornstarch / Cornflour - 150 gms apprx*
Hot oil - 2 tbsp
Food colour - orange / saffron / yellow
pinch of salt
For the Sugar Syrup
Sugar - 2 cups
Lime juice - 1 tsp
Water - Just enough to cover the sugar and melt.
Oil for deep frying
How to make Jalebi
The recipe asks you to ferment the batter overnight. I completely forgot and mixed the batter at 10 am and left it to ferment till 4 pm.
In a bowl, take the flour, add salt, then add in the curds, whisk well. Then add lime juice, cornstarch, safron colour, and finally the hot oil. Mix everything well together and make sure there are no lumps. The batter needs to be thick.
I mistook and made the batter little thin, so I had to add more starch to thicken the batter.
Once this is done, set it aside to ferment.
To make the Sugar Syrup
When the batter is all ready, get the sugar syrup ready. Take a pan with sugar, add just enough water to
cover all the sugar. Keep stirring so that the sugar melts. Strain if required. Add line juice to avoid sugar crystallization. But few did after few days.
Then again cook till you get a syrupy consistency. Keep it warm.
Making the Jalebis.
Heat oil in a kadai. It is advised that once oil hot, you reduce to medium low flame. But I saw that my Jalebis were getting soggy when I do that.
Spoon batter into a piping bag / zip lock bag or even your milk/ any thick plastic cover. Cut a tiny hole at one end, pipe the batter into the hot oil.
Fry till it's crisp and starts changing colour. This took about just couple of seconds for me, I had to be really quick with piping and turning the jalebis.
Flip and cook on both sides. Once done, drop the hot jalebis into the warm sugar syrup.
Done dunk them for long, flip on both sides and remove with a slotted spoon.
This is best served hot/warm.
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