Jalebi Recipe
Jalebi Recipe: As a food enthusiast, I have always been in love with the vibrant and delightful flavors of Indian cuisine. And, one of the sweet treats that has captured my heart is none other than the golden-hued and syrup-soaked spirals of Jalebi. The aroma of the crisp and fried dough spirals, the zing of the saffron-infused syrup, and the explosion of sweetness in every bite make Jalebi an irresistible delight. I have a soft spot for sweet, sticky, and indulgent treats like jalebi. Jalebi is a traditional Indian dessert that has a special place in my heart and taste buds. The very sight and aroma of jalebis, with their bright orange hue and irresistible sweet fragrance, are enough to transport me to a world of pure, sugary bliss.
What is Jalebi?
Jalebi is a deep-fried dessert that is made from a batter of flour, besan, and yogurt. The batter is then piped into intricate shapes, deep-fried until golden, and soaked in a sweet syrup made from sugar and water. The result is a crispy and crunchy exterior that gives way to a soft, chewy, and syrupy center. Jalebis are typically served hot and are best enjoyed on their own or with a scoop of vanilla ice cream.
Variations of Jalebi Recipe
There are many variations of jalebi that are popular across India and beyond. Some of the most popular variations include:
Kesar Jalebi: Kesar jalebi is a variation of jalebi that is infused with saffron strands, giving it a unique and aromatic flavor. The bright yellow hue of the jalebi is a result of the saffron, which also imparts a subtle yet distinct flavor to the dessert.
Rabri Jalebi: Rabri jalebi is a variation of jalebi that is served with a rich and creamy rabri, made from boiling milk and sugar until it thickens. This version of jalebi is a true indulgence, perfect for those who have a sweet tooth.
Imarti Jalebi: Imarti jalebi is a variation of jalebi that is shaped into a unique, spiral-like shape. The batter is piped into a spiral shape and deep-fried until golden, resulting in a stunning and whimsical dessert that is as delicious as it is beautiful.
Nutrition of Jalebi
Jalebi, like most traditional Indian sweets, is high in sugar and calories. One serving of jalebi can contain anywhere from 150 to 200 calories, depending on the size of the serving. It is also high in carbohydrates and fat, making it an indulgent treat that should be enjoyed in moderation. However, despite its high calorie content, jalebi is still a beloved dessert in India and is enjoyed on special occasions and festivals.
Step by Step Jalebi Recipe
Jalebi Recipe
Ingredients
- 3 cups all purpose flour / maida
- 2 cup yogurt / dahi / curd
- 1 cup cornflour
- ½ cup ghee / clarified butter
- 2 cup oil
- 1 ½ pinch baking soda
- 3 cups sugar
- 3 cups water
- ½ tsp cardamom powder
- 4 drops rose essence
- 5 Saffron / Kesar
- ½ tsp edible yellow food color
Instructions
Preparation
- Preparing the Base: Begin by sifting the all-purpose flour, corn flour, and baking soda into a large mixing bowl. This ensures there are no lumps and aids in a smoother batter.
- Incorporating the Yogurt: Introduce the yogurt to the sifted mixture. Gently blend using a whisk or spoon, ensuring no lumps form.
- Consistency is Key: Gradually add water, whisking continuously to prevent lump formation. Your aim is a smooth, flowing consistency similar to pancake batter.
- Time for Fermentation: This step is crucial. Once your batter is ready, cover the bowl with a cloth and place it in a warm corner of your kitchen. Allow it to ferment for 8-10 hours, preferably overnight. This process gives the jalebi its signature tangy taste.
- Saffron Magic: As your batter is fermenting, immerse saffron strands in a small bowl filled with warm water. This will extract its vibrant hue and aromatic essence, which will be added to our sugar syrup later.
Cooking
- Begin with the Syrup: In a deep saucepan, combine sugar, water, and the seeds from the cardamom pods (you can crush the pods slightly to release the seeds). Place the pan on medium heat.
- Achieving the Right Consistency: Stir occasionally, letting the sugar dissolve. Cook the mixture until you achieve a one-string consistency – this means when you take a little syrup between your thumb and forefinger, it should form a single thread. At this point, stir in the lemon juice; this prevents crystallization and ensures the syrup remains fluid. Lastly, mix in the saffron-infused water for that royal touch.
- Deep-Frying the Spirals: Pour oil or ghee in a frying pan and place it on medium flame. As it heats, fill a squeeze bottle or a cloth piping bag with a small nozzle tip with the fermented batter. Once the oil is hot, carefully squeeze the batter in circular motions to form spiral-shaped jalebis. Fry each side until they adopt a golden-brown hue and are crispy to the touch.
- The Sweet Dip: Using a slotted spoon, remove the fried jalebis from the pan and immediately immerse them in the warm sugar syrup. Ensure each spiral is thoroughly coated by gently pressing them down with the spoon. Let them soak for about 2 minutes, then remove and place them on a wire rack to drain excess syrup.
Equipment Used for This Recipe
Notes & Tips
- Batter Consistency: The batter's consistency is vital. It shouldn't be too thick or too thin; it should smoothly flow from the squeeze bottle or piping bag.
- Syrup Consistency: The syrup should be sticky but not too thick. If it's too thick, jalebis won't soak up the syrup.
- Frying Temperature: Ensuring the right temperature for frying is essential. If the oil/ghee is not hot enough, jalebis will not be crispy.
- Storage: Jalebi is best consumed fresh. If you must store, keep it in a cool place but avoid refrigerating as they might lose their crunch.
- To make the Jalebi more delicious, add a little bit of ghee to the batter, this will give your jalebi that perfect aroma. For the crispy Jalebi, don't forget to ferment the batter overnight.
- Fermentation is key: Do not forget to ferment the batter over night or at least 8-10 hours if you live at warm places. For colder places, recommended to ferment for 24 hours.
- Frying Tip: Always deep fry Jalebis over low flame. This sweet recipe demand patience. So, keep calm while making Jalebi circles and frying them. Do not fry over high heat, as Jalebis will leave uncooked from inside.
- Sweetness: Feel free to adjust sweetness as per your taste preferences.
- Oil for Deep frying: Use any neutral tasting oil like canola oil, sunflower oil or olive oil.
Nutrition Information (Note: Approximate)
FAQs – Jalebi Recipe
What is Jalebi?
Jalebi is a popular and traditional Indian sweet that is made by deep frying a wheat flour batter into spirals and then soaking them in a sugary syrup. The syrup is typically flavored with cardamom, saffron, or rose water, giving the sweet a unique and tantalizing aroma. Jalebi is a staple sweet in India and is often enjoyed during festivals and celebrations.
What is the origin of Jalebi?
Jalebi is believed to have originated in the Indian subcontinent and has been enjoyed for hundreds of years. It is also popular in other countries like Pakistan, Bangladesh, and Iran, where it may have different variations and names.
How do I make Jalebi at home?
Making Jalebi at home requires a few basic ingredients like wheat flour, sugar, water, and food coloring. The batter is prepared by mixing wheat flour, food coloring, and water, and then deep-fried into spirals. The syrup is made by boiling sugar and water, and flavoring it with cardamom, saffron or rose water. Once the spirals are fried, they are soaked in the syrup for a few minutes until they are fully coated and then served.
What are the variations of Jalebi?
There are many variations of Jalebi, each with its own unique flavor and texture. Some popular variations include Imarti, which is made with a thicker batter and has a distinct shape, and Kheer Jalebi, which is made with a creamy milk-based syrup instead of a sugar syrup.
What are some serving suggestions for Jalebi?
Jalebi can be served as a dessert or sweet snack, and is often enjoyed with rabri, a sweet condensed milk dish. It can also be served with other traditional Indian sweets like ladoo, barfi, or gulab jamun.
How long does Jalebi stay fresh?
Jalebi is best enjoyed fresh and hot, as the syrup may start to harden over time. If stored properly in an airtight container, Jalebi can last for 2-3 days, but the texture and flavor may change. It is always best to make Jalebi just before serving for the best taste and texture.
What is the calorie content of Jalebi?
Jalebi is a high-calorie sweet, with each serving providing approximately 150-200 calories. The calorie content of Jalebi can vary depending on the size of the serving and the ingredients used, including the sugar and oil content. Jalebi should be enjoyed in moderation as part of a balanced diet.
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