Jalebi is a standout amongst the most well-known Indian sweets due to its sweet appealing taste, amazing texture and alluring shape. The fried Jalebi are just like funnel cakes but soaked in a divine sugary syrup. Making it at home is also very simple end easy. But as not many people are aware of the way to make it, here is an easy Jalebi Recipe. Folks believe that it is hard to form those spirals of the Jalebi but it is relatively easy when you try and experiment with it. This delectable and luscious sweet from the North Indian Cuisine has elegance in its texture and taste. The utter sweetness of Jalebi can instantly sate your sweet tooth. It rewards you with the burst of flavours as soon as you take the first bite.
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The sweet and saccharine Jalebi is a delectable Indian sweet dish served as a Dessert. Festivals and traditional occasions are incomplete without this melt in mouth delicious delicacy from the Indian sweets. It is a heavenly experience to eat this homemade Mithai similar to funnel cakes dipped in sugar syrup. The crispy and fresh sugary spirals with brilliant shining texture have a splendid taste. There is a hidden grace in its making and is an appreciable art of culinary. The released aroma and spread fragrance when Jalebi is being fried create a sense of magic in your kitchen. When you immerse the crunchy and crispy crust of Jalebi in the juicy and syrupy sugar mixture, you feel the ecstasy.
There is literary some sort of invisible art of cooking in this distinguished Indian sweet. It may be difficult to get the exact shape of Jalebi tricky as it requires some expertise along with experience but with a little attention, you can easily make them at home. Though the preparation for Jalebi is time-taking and the whole process is a bit tiring but the taste at the end ensures that it was absolutely worth the efforts. The exceptionally great sweet sugar coated Jalebi will straight away fulfil the craving of sweet appetite. This sweet is generally served in all parties, occasions, celebration but is most cherished during the festival of Dusshera and Diwali. These hot and warm jalebi’s can be enjoyed when it is raining heavily in monsoon as well in the chilling winters.
The batter of Jalebi is made with the combination of Maida and Besan in yogurt along with the pinch of saffron and sugar. Getting the correct consistency of the batter and properly fermenting it is the key to the successful Jalebi. But filling the batter in the right piping equipment is the main factor on which the shape and texture of Jalebi rely upon. People generally use a muslin cloth and make a hole at the bottom to get the spirals in the oil. But nowadays, the piping bag is available in the market and also you can use the squeeze ketchup bottles. Using the right way for forming the spirals makes the whole process simpler.
Serve the Jalebi warm and hot alone as a sweet or with the complete meal. Garnish it with:
- Saffron Strands
- Chopped Dry Fruits
- Powdered Sugar
- Cardamom Powder
- Total time of cooking of Jalebi Recipe is 1 day 45 minutes where the batter needs 1 day for the fermentation, other preparation along with the sugar syrup takes 35 to 40 minutes. The rest 5 minutes can go for frying the Jalebi in hot oil.
- The measured proportion of ingredient in this Jalebi Recipe serves 4 people
- You can even use oil or half oil and half ghee or only ghee for deep frying the jalebi. Ghee gives a better taste.
- You can also add cardamom powder in sugar syrup. If your batter becomes thin after fermentation you can add 1-2 tbsp. of Maida before frying. Mix well with the help of a spatula.
- Leftover jalebi can be kept in an airtight container and can be heated in a microwave or oven before serving.
- It is one of the best accompaniment to serve with Gujarati dishes like Undhiyu in winter and snacks like fried Fafda or with Different Dhoklas.
- It would be an extraordinary delicious combination if you serve the hot Jalebi in a dessert with hot with chilled Rabdi.
- It would taste delicious if you have Jalebi in a snack with your Masala Chai (Masala Tea).
The exact round shape of Jalebi is highly dependent on how much you are skilled at making them and also on the equipment in which you have filled your batter. The quick way can be to make a simple line of batter and make small spirals touching the line.
Keeping checking the Jalebi while they are being fried, as few may take a long time and needs to be flipped more than once while others may get fried quickly. To make the Jalebi crispy, you have to fry them for a longer time. If you remove immediately then they would remain soft.
When you dip the Jalebi in the syrup, take a note to check the temperature of the syrup. Its temperature has to slightly warm and not too hot or else it will soften the crispy crust of Jalebi. If you submerge Jalebi in the sugar syrup for the less time, then it would have light coloured orange texture. And if you keep it for more time then, it would have deep colour. So, the sugar syrup should be warm while dipping the jalebi in it.
There are basically two ways by which you can make the sugary Jalebi at home. The one mentioned here is the traditional method where you make the batter and allow it ferment properly which makes it sour in taste with the tinge of that flavour. The quick way to make Jalebi is quite easy but then it does contain the same taste and has little variation in the texture.
The quick way to make the batter is as follows:
- Active Dry Yeast – ½ tsp.
- All-Purpose Flour – ½ cup
- Corn Flour / Rice Flour – 2 tbsp.
- Ghee – 2 tbsp.
- Saffron Threads – ¼ tsp.
- Water – 1 tbsp. + 2/3 cup
- To begin with, break up the yeast in 1 tablespoon of warm water, and let it sit for 10 minutes. In a medium bowl, whisk together the flours to consolidate. At that point include the yeast, melted ghee, saffron along with 2/3 cup of water. Blend until the lumps are not visible and you get the desired thick consistency of a batter. If the batter is thin then adjust by adding the flour and if it is thick then pour in some water.
- Wrap the bowl of batter and set it aside for the 15 minutes. Till then, you can carry out your preparation of syrup and heat the oil.
As you have used the yeast in the above method, it helped you make the batter quickly. By any method you prepare the Jalebi, it is always going to taste delicious. The other Indian sweet dishes which you can make ahead of any festivals are different types of Ladoo. Also, you can prepare the flavorful and colourful Barfi for any function or special occasions. The most common sweet dish which everyone prefers to make is the tasty and healthy Halwa from any vegetable or fruit.
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