Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon cardamom powder
- 1/2 cup plain yogurt
- 1/4 cup water
- 1 cup sugar
- 1/2 cup water
- 1/4 cup heavy cream
- 1/4 teaspoon salt
- Vegetable oil for frying
Special equipment needed:
- Jalebi bottle or piping bag with small round tip
- Candy thermometer
Step-by-step instructions:
1. In a mixing bowl, combine the flour, cornstarch, baking powder, baking soda, and cardamom powder. Mix well.
2. Add the yogurt and water to the dry ingredients and mix until a smooth batter forms. Cover the bowl and let it rest for 30 minutes.
3. In a saucepan, combine the sugar and water. Cook over medium heat until the sugar dissolves. Increase the heat to high and cook until the mixture reaches 220°F on a candy thermometer.
4. Remove the saucepan from the heat and add the heavy cream and salt. Stir until well combined. Set aside.
5. Heat the vegetable oil in a deep frying pan over medium-high heat.
6. Fill the jalebi bottle or piping bag with the batter. Squeeze the batter into the hot oil in a spiral shape, starting from the center and working outward. Fry until golden brown, then remove from the oil and place on a paper towel to drain excess oil.
7. Dip the jalebis in the caramel sauce and serve immediately.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature: 350°F
Serving size:
Makes 10-12 jalebis
Nutritional information:
Calories per serving: 180
Fat: 5g
Carbohydrates: 32g
Protein: 3g
Substitutions for ingredients:
- Greek yogurt can be substituted for plain yogurt
- Milk can be substituted for heavy cream
Variations:
- Add food coloring to the batter for a colorful twist
- Add chopped nuts or raisins to the batter for added texture
- Add saffron to the caramel sauce for a unique flavor
Tips and tricks:
- Make sure the oil is hot enough before frying the jalebis to ensure they cook evenly
- Use a slotted spoon to remove the jalebis from the oil to prevent them from breaking
- If the caramel sauce becomes too thick, add a little water to thin it out
Storage instructions:
Store the jalebis in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the jalebis in the microwave for 10-15 seconds or in a preheated oven at 350°F for 5 minutes.
Presentation ideas:
Arrange the jalebis on a plate and drizzle with additional caramel sauce. Garnish with chopped nuts or fresh fruit.
Garnishes:
Chopped nuts, fresh fruit, whipped cream
Pairings:
Masala chai, coffee, or milk
Suggested side dishes:
Samosas, pakoras, or other Indian snacks
Troubleshooting advice:
- If the batter is too thick, add a little more water
- If the jalebis are too crispy, reduce the cooking time
- If the jalebis are too soft, increase the cooking time
Food safety advice:
- Use caution when working with hot oil
- Use a candy thermometer to ensure the caramel sauce reaches the correct temperature
Food history:
Jalebi is a popular Indian sweet that is traditionally made by deep-frying a wheat flour batter and then soaking it in sugar syrup. This recipe adds a caramel twist to the classic dessert.
Flavor profiles:
Sweet, slightly tangy, with a hint of cardamom
Serving suggestions:
Serve the jalebis as a dessert or snack. They are best enjoyed warm and fresh out of the fryer.
Related Categories
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Region: Indian
Taste: Sweet, Syrupy, Caramelized, Sugary, Fragrant