Ingredients:
For the Jalebi batter:
- All-purpose flour (maida): 1 cup
- Cornstarch: 2 tablespoons
- Baking powder: 1/4 teaspoon
- Yogurt: 2 tablespoons
- Warm water: 1/2 cup (adjust as needed)
- Saffron strands: A pinch (optional, for color)
- Turmeric powder: A pinch (optional, for color)
- Ghee or oil: For frying
- Rose water or kewra water: 1 teaspoon (optional, for aroma)
For the sugar syrup:
- Sugar: 2 cups
- Water: 1 1/2 cups
- Cardamom pods: 2-3, crushed
- Saffron strands: A pinch (optional, for color and flavor)
- Rose water or kewra water: 1 teaspoon (optional, for aroma)
- Lemon juice: 1 teaspoon (to prevent crystallization)
Preparation:
1. Preparing the Sugar Syrup:
The sugar syrup must be prepared ahead of time and kept warm for dipping the fried Jalebis.
- In a saucepan, combine sugar and water. Stir until the sugar dissolves completely.
- Place the pan on medium heat and let the syrup come to a boil.
- Once the syrup starts boiling, reduce the heat and let it simmer for 8-10 minutes. The syrup should be of one-string consistency, meaning when you take a drop of syrup between your fingers, it should form a single thread.
- Add crushed cardamom pods for a fragrant, spicy undertone in the syrup. You can also add a pinch of saffron and rose or kewra water for added flavor and aroma.
- Add the lemon juice to the syrup. This will help prevent crystallization and keep the syrup smooth.
- Once the syrup has thickened to the desired consistency, remove it from the heat and keep it warm. You can place it in a pan over low heat or in a heatproof bowl set in a warm water bath.
2. Making the Jalebi Batter:
The batter for Jalebi should be smooth and slightly thick, but it needs to flow easily enough for the batter to form perfect loops when fried. Follow these steps:
- In a large mixing bowl, add 1 cup of all-purpose flour (maida) and 2 tablespoons of cornstarch. Cornstarch adds a crispiness to the Jalebi.
- Add 1/4 teaspoon of baking powder to the flour and mix well.
- Next, add 2 tablespoons of yogurt to the dry ingredients. This will help activate the baking powder and give the batter a slight tanginess.
- Gradually add warm water to the flour mixture and mix it into a smooth batter. The batter should be thick enough to flow through a piping bag or squeeze bottle but not too runny. If the batter is too thick, you can add a little more water. A consistency like pancake batter is ideal.
- If desired, add a pinch of saffron and turmeric powder for color. The turmeric will give a beautiful golden hue, and saffron will add a richer color and fragrance to the batter.
- Once the batter is mixed, cover it with a damp cloth or plastic wrap and let it rest for 15-20 minutes. This will help the batter ferment slightly and ensure crispy Jalebis.
3. Frying the Jalebi:
The key to crispy and perfectly shaped Jalebis lies in the frying process. Here’s how to get it right:
- Heat ghee or oil in a deep frying pan or wok over medium heat. The oil should be deep enough to completely submerge the Jalebis. You can check the temperature by dropping a small amount of batter into the oil. If it sizzles and rises immediately, the oil is ready.
- While the oil is heating, fill a piping bag or squeeze bottle with the Jalebi batter. If you don’t have a piping bag, you can use a plastic squeeze bottle or make a DIY piping bag using a clean cloth.
- To shape the Jalebis, hold the piping bag or squeeze bottle over the hot oil and pipe the batter into circular spirals. Start from the center and work your way outward, making concentric loops. You can also make small round shapes or figure-eight patterns if you prefer.
- Fry the Jalebis until they turn golden brown and crisp, about 3-4 minutes. Don’t overcrowd the pan, and fry in batches to maintain the temperature of the oil.
- Gently flip the Jalebis to ensure even frying on both sides.
- Once fried, remove the Jalebis from the oil using a slotted spoon and immediately drop them into the warm sugar syrup. Let them soak in the syrup for about 30 seconds to 1 minute, allowing the syrup to be absorbed into the crispy batter.
- After soaking, remove the Jalebis from the syrup and place them on a plate. You can drizzle a little extra syrup on top or garnish with rose petals or crushed pistachios for added flavor.
4. Serving the Jalebi:
Jalebi is best enjoyed hot, straight from the syrup. The crispy, syrup-soaked spirals will melt in your mouth, offering a perfect balance of sweetness and texture. Here are some ways to serve it:
- Serve Jalebi as a standalone dessert with a dollop of rabri (sweet condensed milk) for an extra indulgence.
- Pair it with chilled milk or sweet lassi for a traditional combination.
- Garnish with a few chopped pistachios, saffron strands, or a sprinkle of cardamom powder to enhance the flavor and visual appeal.