Jalebi – one the famous sweet in India, seen in almost all bakeries and even with street vendors in some part of the country. The coils of crispy deep fried batter dunked in sugar syrup (rose-flavoured tastes even better) are chewy inside and crispy outside with the crystallised sugar coating. You can have it hot or cold, though my idea of heavenly indulgence is to have the hot Jalebis with a scoop of vanilla ice cream or thick Greek yoghurt !
You need –
- All purpose flour – 1 cup
- Corn flour – 2 tablespoons
- Melted Ghee – 2 teaspoon
- Yogurt – 1 tablespoon
- Yeast – 1 teaspoon
- Luke warm water – 1/3 cup
- Few drops of Orange food color
- A pinch of saffron strands soaked in a tablespoon of hot water
- Sunflower oil for deep-frying
For the sugar syrup
- Caster sugar – 1 ¼ cups
- Water – ¾ cup
- Rose flavour – a few drops
- Green Cardamom powder – a good pinch
Stir the yeast into the lukewarm water and let it stand until foamy.
In a separate bowl sift together the flour and cornstarch. Now add the melted ghee and rub into the flour with your fingers. Add the yogurt, yeast mixture, food color, soaked saffron strands and mix into a smooth batter with no lumps. Add more lukewarm water if need be. The batter consistency should be thick n smooth.
Cover the bowl with cling wrap and let it sit in a warm place for about 1-2 hours or till the batter has fermented.
Before you start frying the jalebis make the sugar syrup – In a pan, bring the water to boil and add the sugar, Cardamom powder and rose flavour and dissolve the sugar over low heat. Once the sugar has dissolved; continue to boil till you the sugar syrup reach a string consistency. Turn the heat off and add the lemon juice and rose water. Stir and set aside.
Frying the Jalebis –take a zip-lock bag or a piping bag and fill the bag with the batter. Cut the tip to make 4mm hole. Heat a oil in a wide deep frying pan, once the oil is heated through start piping the batter into the hot oil carefully in circles and end it by dragging the batter to the middle so its sealed. Pipe around 3-4 at time. Fry, turning once until golden on both sides. Remove the Jalebis with a slotted spoon and let the oil drain for a few seconds. Dunk the jalebis in the sugar syrup for a minute and remove set on a plate. Continue the same process with the remaining batter and soak the jalebis in the syrup.