Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, jalebi. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Jalebi is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Jalebi is something that I’ve loved my whole life.
Jalebi, also known as Jilapi, zulbia, mushabak and zalabia, is an Indian and Arabic sweet snack popular all over South Asia and Middle East. It is made by deep-frying maida flour ( plain flour or all-purpose flour ) batter in pretzel or circular shapes, which are then soaked in sugar syrup. Jalebi is not just a dessert, but even part of morning breakfast and evening snacks in several parts of India.
To get started with this recipe, we have to first prepare a few components. You can cook jalebi using 9 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Jalebi:
- Take 1 cup wheat flour or maida
- Get 1 tablespoon heaped chickpea flour or besan
- Prepare 1 tablespoon heaped yogurt
- Make ready Pinch turmeric powder
- Get 4-5 strands saffron or kesar
- Take 3-4 pods cardamom
- Get 1 tablespoon lemon juice
- Get 1 1/2 cup sugar
- Get As required Oil for deep frying
Jalebis are small, bright yellow, web-shaped cakes similar to funnel cakes. They are popular celebration and street cakes in Bangladesh, Nepal, Pakistan, and India. Jalebi is a sweet that is made throughout India, Pakistan, and the Middle East. How is jalebi made Traditionally it is made with a fermented batter of all purpose flour, gram flour (besan), baking soda and water.
Steps to make Jalebi:
- Take the wheat flour and chickpea flour. To it add ½ cup water and the yogurt. Whisk it properly to incorporate air into the mixture. Also, there should be no lumps in the mixture.
- Leave it for fermentation for 12-18 hours in a warm corner of your kitchen. On fermentation, you will see bubbles on the surface. The time of fermentation depends on the season and place you live.
- On fermentation, the batter might become thinner. In that case, add a teaspoonful of wheat flour. If the water is too thick add some water. The batter should have flowing consistency.Add a pinch of turmeric for color before preparation. (I do not like using chemical food colors in my recipes so decided to use turmeric. However, the aroma of cardamom and kesar in the syrup is so overpowering that you do not get the smell of turmeric powder.)
- Take a pot. To it add sugar and 1 ½ cup of water along with the cardamom, kesar strands and, lemon juice. Boil the syrup till it forms one wire consistency. (Here also, you can add a pinch of turmeric powder if you do not have kesar. You will get the aroma of cardamom only) The lemon juice added stops the process of crystallization
- Put the batter in a milk packet or any similar kind of packet. You can also use a squeeze bottle if you have one. Stand the packet in a glass for support and then pour the batter. Make a small hole otherwise the jalebis will become thick.
- Take oil in a wide-mouthed pan and heat the oil on mid flame. If the batter is very thin it will break in the oil, if it is thin then it will become flat and crispy and not soak the syrup. In that case add more wheat flour.
- Now make the jalebis in the hot oil. If the batter is very thin it will break in the oil, if it is thin then it will become flat and crispy and not soak the syrup. In that case add more wheat flour. If the batter is thick each turn will become very thick and all of the turns will come together to form one lump. Add water in that case. Fry the jalebis on both side and put it in syrup prepared
- Keep it in syrup for 2 mins on one side and 2 min on the other side. Take them out from syrup and keep in a plate otherwise the jalebis will become soggy.
This fermented batter is then poured in concentric circles in hot oil and deep-fried. Jalebi is a hot favorite on any special occasion be it a birthday, wedding or festival. Jalebis, though mostly eaten by themselves, can also be soaked in warm milk. Jalebi is a tool where you'll find several games that deliver lots of fun. In particular it's got gameboards for famous games like parcheesi, crosswords, and snakes 'n' ladders.
So that is going to wrap this up with this special food jalebi recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
