Jalebi is one of the most loved and iconic indian sweets, especially during festivals like Diwali. Crispy, golden, and dipped in aromatic sugar syrup, Jalebi is irresistible and absolutely perfect for the festive season. This recipe will guide you through the process of making fresh, crunchy, and juicy Jalebis at home.

Ingredients:

For the Jalebi Batter:

· All-purpose flour (maida) – 1 cup

· Rice flour – 2 tablespoons (for crispiness)

· Cornflour – 1 teaspoon

· Baking soda – 1/4 teaspoon

· Warm water – 1/2 cup (or as needed)

· Yellow food color – A pinch (optional, for the classic bright yellow hue)

· Yogurt – 1 tablespoon (optional, helps in fermentation)

· Cardamom powder – 1/4 teaspoon (optional, for fragrance)

For the sugar Syrup:

· Sugar – 1 1/2 cups

· Water – 1 1/2 cups

· Saffron strands – A few (optional, for color and aroma)

· Rose water or kewra water – 1 teaspoon (optional, for fragrance)

· Cardamom pods – 2 (lightly crushed)

· Lemon juice – 1 teaspoon (to prevent crystallization)

For Frying:

· Ghee or Vegetable Oil – Enough to deep fry the jalebis

Step-by-Step Instructions:

1. Prepare the sugar Syrup:

· In a large pan, combine sugar and water. Add the cardamom pods and saffron strands (if using).

· Bring the mixture to a boil, stirring occasionally to dissolve the sugar. Once the sugar has dissolved, lower the heat and let the syrup simmer for 8-10 minutes until it slightly thickens. You want the syrup to reach a one-string consistency, meaning when you take a little syrup between your thumb and index finger, it should form a single thread.

· Add lemon juice to the syrup to prevent crystallization and mix well. Optionally, add rose water or kewra water for fragrance.

· Keep the syrup warm (but not hot) for dipping the jalebis once they are fried.

2. Prepare the Jalebi Batter:

· In a mixing bowl, combine all-purpose flour (maida), rice flour, cornflour, and baking soda. Sift them together to avoid lumps.

· Gradually add warm water to the dry ingredients and mix well to form a smooth batter. The consistency should be pourable but not too runny. Add water little by little to get the right consistency.

· If you’re using food color, add a pinch of yellow food color to the batter for that signature bright hue.

· Optionally, add yogurt for slight fermentation and a soft texture in the batter.

· Let the batter rest for about 30 minutes to 1 hour at room temperature. This helps the batter ferment slightly, which is important for the texture.

3. Heat the oil for Frying:

· In a wide pan, heat ghee or vegetable oil on medium-high heat for frying the jalebis. The oil should be deep enough to submerge the jalebis completely.

· To test the temperature, drop a small amount of batter into the oil. It should rise to the surdata-face slowly and not brown too quickly. If it browns immediately, the oil is too hot.

4. Shape and Fry the Jalebis:

· For a homemade piping bag, take a plastic or piping bag, and carefully fill it with the batter. Cut a small hole at the tip (about 1/4 inch in diameter). Alternatively, you can use a squeezy bottle with a small nozzle.

· Once the oil is ready, hold the piping bag over the oil and squeeze out the batter in a circular or spiral pattern, starting from the center and spiraling outward. Keep the flame low to medium while frying, as jalebis cook best at a moderate temperature.

· Fry the jalebis until they turn golden brown and crispy on both sides. It should take about 2-3 minutes per side.

· Use a slotted spoon to remove the fried jalebis from the oil and immediately drop them into the warm sugar syrup.

5. Soak the Jalebis in sugar Syrup:

· Allow the fried jalebis to soak in the sugar syrup for about 30 seconds to 1 minute. They should absorb the syrup, making them crisp on the outside and juicy on the inside.

· Once soaked, remove the jalebis and place them on a plate.

Serving Suggestions:

· Serve warm jalebis immediately after soaking them in syrup.

· You can garnish with chopped pistachios or almonds for an extra festive touch.

· Jalebi is often served with rabri (sweetened condensed milk) or kesar milk (saffron-infused milk) for an indulgent dessert.

Tips for Perfect Jalebi:

1. Consistency of the Batter: The batter consistency is crucial for the perfect jalebi. It should not be too thick or too runny. Adjust the water accordingly.

2. Frying Temperature: Keep the oil temperature steady on medium heat. If it’s too hot, the jalebis will brown too quickly on the outside and remain raw inside.

3. Syrup Consistency: The syrup should be at one-string consistency, so check it carefully by dipping a spoon in the syrup and testing it between your fingers.

4. Shape of Jalebis: If you don’t have a piping bag, you can also use a squeeze bottle or make a makeshift piping bag using a plastic bag with the tip cut off.

5. Serve Fresh: Jalebi tastes best when served fresh and warm. However, you can store leftover jalebis in an airtight container at room temperature for a day or two.

Conclusion:

Jalebi is a rich, indulgent treat that’s perfect for Diwali or any festive occasion. With its crispy exterior and syrupy sweetness, it’s sure to be a hit at your celebration. Whether you’re enjoying it with family or offering it to friends as a part of your festive spread, jalebi will always bring a touch of joy and sweetness to your Diwali!

 

Disclaimer:

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