This is my blog-anniversary Post. Its been a year I started to blog. I started the blog with a dedication to my brother and am celebrating today with a dedication to my son who just loves these. "Jalebi" the word itself is mouth watering. Its one of the tastiest Indian dessert. Its my son's favorite sweet and he can trade his lunch/dinner for this. Its actually very good for Acidity patients, they say "If eaten with a glass of milk every morning then the acidity will be cured". But I am not sure how much it is true. Its high in calories for sure as it fried and dipped in sugar syrup so will add few pounds. But its fine to eat once in a while.
This is a very easy recipe and makes Jalebi's perfect ,crispy and instant every time. Just follow the recipe as it is. I have done this couple of times and would do it whenever my son wants. Its healthy since we'll be using fresh oil and right ingredients. Since its Instant you cannot store it and eat later, it has been eaten warm. So prepare this at the nth moment. You can add any color you want to make look like jalebi's.
For the jalebi batter
1 cup plain flour (maida)
1 teaspoon Bengal gram flour (besan)
1/2 teaspoon fresh yeast, crumbled
1 tablespoon melted ghee
1 teaspoon sugar
2 to 3 drops of lemon yellow food colouring
For the sugar syrup
2 cups sugar
a few saffron strands
1/4 teaspoon lemon juice
ghee/oil for deep frying
For the jalebi batter-
Sieve the plain flour and gram flour together. Dissolve the yeast in 1 tablespoon of water. Mix the flour mixture, yeast solution, ghee, sugar and lemon yellow food colouring with 2/3 cup of water to make a thick batter, making sure that no lumps remain. Keep aside for 10 minutes till the yeast ferments.
For the sugar syrup-
Dissolve the sugar in 1 cup of water and simmer for 5 minutes till the syrup is of 1 string consistency. Add the saffron and lemon juice and mix. Remove from the fire and keep aside.
Heat the ghee/oil in a broad saucepan [about 1" deep]. Fill the Jalebi batter into a piping bag/ketchup bottle with a single hole nozzle or a thick cloth with a small hole in the center which is finished with button-hole stitch. Press out round whirls of the batter into the hot ghee/oil working closely from centre to the outside of the whirl. Deep fry the Jalebis till golden brown and transfer into the warm sugar syrup. Drain immediately and serve hot.
Do not allow the Jalebi batter to over ferment. Fry the Jalebis immediately once the batter has rested for 10 minutes.
"Recipe from Tarla dala(dot)com"