Jalebi Video by Tarla Dalal Video by Tarla Dalal
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Preparation Time
5 Mins
Cooking Time
25 Mins
Total Time
30 Mins
Makes
50 jalebis
Ingredients
For Jalebi
1 1/2 cups plain flour (maida)
1 tbsp besan (Bengal gram flour)
1/2 tsp citric acid (nimbu ka phool)
1/4 tsp saffron (kesar) strands
oil or
For Sugar Syrup
2 cups sugar
1/8 tsp cardamom (elaichi) powder
For The Garnish
Method
For jalebi
- To make jalebi, combine the citric acid and 1 1/4 cups of warm water in a bowl and mix well.
- Add the plain flour, besan into the citric acid-warm water mixture and mix very well using your hands for 2 to 3 minutes.
- Cover it with a lid and keep aside to ferment in a warm place for 6 to 8 hours.
- Combine the saffron and 1 tsp of warm water in a small bowl and mix well. Keep aside.
- Once fermented, add half of the saffron water mixture in the batter and mix very well.
For the sugar syrup
- Combine the sugar and 1 1/3 cup of water in a deep non-stick pan, mix well and cook on a high flame for 7 minutes.
- Add half of the saffron-water mixture into the sugar syrup and mix well. Keep aside.
How to proceed
- Heat oil or ghee in a broad non-stick pan till it's very hot.
- Put a piping bag inside a glass, pour half of the batter into it and cut the tip.
- Start piping the batter into the hot ghee to form coil shaped jalebis and cook on a medium flame for 2 minutes or till they turn golden brown in colour from both the sides turning them over midway using tongs. Do not deep-fry too many at a time.
- Immediately put the jalebis in the sugar syrup for 1 minute.
- Remove them on plate, sprinkle little almond and pista slivers over the jalebis.
- Repeat steps 1 to 5 to make more jalebis using remaining batter.
- Serve the jalebis immediately.
See step by step images of Jalebi
