Jalebi making is an art and the reward you get at the end of it is sweet – quite literally! The crisp sugary spirals taste brilliant served piping hot along with chilled rabdi. Traditionally a muslin cloth with a hole in it is used to make the spirals in hot oil, but using a squeezy bottle makes it much simpler.
Prep Time : 1-2days
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Jalebi Recipe
o Refined flour (maida) 1 cup
o Yogurt 1/2 cup
o Sugar 3 cups
o Milk 1 tablespoon
o Saffron (kesar) a few
o Ghee for deep-frying
Method
Step 1
In a large bowl, whisk refined flour, yogurt and sufficient water to a smooth and pouring consistency batter. Cover and keep in a warm place to ferment for 24 hours.
Step 2
Beat the batter with your hands again for 15 minutes. Cook sugar with 2 cups water in a deep non-stick pan on high heat, stirring continuously, till the sugar dissolves.
Step 3
Add milk and when the scum rises to the top, collect it with a ladle and discard.
Step 4
Add saffron and cook, stirring, till the syrup reaches one string consistency. Keep the syrup warm. Heat sufficient ghee in a kadai on medium heat.
Step 5
Pour some batter onto a jalebi cloth, gather the edges and make a tight potli.
Step 6
Squeeze round spirals into the hot ghee and deep fry, turning them over gently a few times, till they are evenly golden and crisp.
Step 7
Drain and soak in sugar syrup for 2-3 minutes. Take them out of the syrup and serve hot.
Nutrition Info
Calories : 1618 Kcal
Carbohydrates : 282.4 gm
Protein : 17.8 gm
Fat : 46.3 gm
Other : Niacin- 3mg
