JALEBI
Who doesn`t love Jalebi ? It is everyone`s favourite! Imagine having freshly made hot jalebis on a cold day. Simply amazing, this recipe is a easy full proof jalebi recipe that can be made in a jiffy. Only things to be careful about it is the fermentation time of the batter. it has to be fermented for 7-8 hours and citric acid is a very important addition to the recipe. Enjoy with your friends and family this Dusshera and the coming festive season. Do try it and let us how they turned out!
Preparation Time
15 minutes
Soaking Time
Nil
Cooking Time
15 minutes
Makes
15 Jalebis
INGREDIENTS
- ¾ Maida
- ½ tbsp Besan
- ¼ tsp Citric acid
- ½ Cup Water
- 1 Cup Sugar
- 1 ¼ Cup Water
- 6 – 8 Saffron strands
- ¼ tsp Cardamom Powder
- ½ tsp Lemon Juice
- ¼ Cup Chopped Pistachios and Almonds
- ¼ tsp Baking Powder
- Ghee for frying
For the Jalebi Batter
For the Syrup
For Garnishing
Other ingredients
METHOD
- Mix Citric acid in ½ cup Warm water. Mix till it dissolves.
- In a different bowl mix together besan and maida.
- Add in the citric acid mixture and mix well.
- Keep mixing with your hands until the batter fluffs up a bit. The batter should be stretchy.
- Cover and Leave the batter aside for 7-8 hours to ferment.
- In a pan heat water and add in sugar until it dissolves completely.
- Add in the kesar strands, cardamom powder and lemon juice once the syrup starts thickening. Keep stirring the syrup.
- After fermenting the batter, add in baking powder and ½ tbsp water. Mix the batter until well combined.
- Rest the batter for 10 – 15minutes.
- Transfer the batter into a piping bag and cut a small hole on the piping bag.
- Heat ghee for frying.
- Using the piping bag make round jalebis directly into hot ghee.
- Fry until they turn golden brown and directly pour the hot jalebis into warm sugar syrup.
- Soak the jalebis into the sugar syrup for 2-3 minutes and remove them.
- Garnish with chopped nuts and serve hot.
