Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup plain yogurt
- 1/4 cup water
- 1/4 teaspoon saffron strands
- 1/2 cup sugar
- 1/2 cup water
- 1/4 teaspoon cardamom powder
- Oil for frying
Special equipment needed:
- Jalebi maker or piping bag with a small round tip
Step-by-step instructions:
1. In a mixing bowl, combine the flour, cornstarch, baking powder, and baking soda.
2. In a separate bowl, mix the yogurt, water, and saffron strands until well combined.
3. Add the wet ingredients to the dry ingredients and mix until a smooth batter forms.
4. Cover the batter and let it rest for 30 minutes.
5. In a saucepan, combine the sugar, water, and cardamom powder. Bring to a boil and let it simmer for 5-7 minutes until a thick syrup forms. Keep the syrup warm.
6. Heat oil in a deep frying pan over medium heat.
7. Fill the jalebi maker or piping bag with the batter.
8. Squeeze the batter in a spiral shape into the hot oil. Fry until golden brown on both sides.
9. Remove the jalebi from the oil and immediately dip it into the warm syrup.
10. Place the jalebi on a serving plate and repeat the process until all the batter is used.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature: 350°F
Serving size:
Makes 15-20 jalebis
Nutritional information:
Calories per serving: 150
Total fat: 5g
Saturated fat: 1g
Cholesterol: 2mg
Sodium: 70mg
Total carbohydrates: 25g
Dietary fiber: 0g
Total sugars: 14g
Protein: 2g
Substitutions for ingredients:
- Greek yogurt can be used instead of plain yogurt.
- Turmeric powder can be used instead of saffron strands.
- Brown sugar can be used instead of white sugar.
Variations:
- Add a pinch of red food coloring to the batter for a vibrant color.
- Add chopped nuts or raisins to the batter for extra texture.
Tips and tricks:
- Make sure the oil is hot enough before frying the jalebi.
- Dip the jalebi in the syrup immediately after frying for maximum absorption.
- Use a slotted spoon to remove the jalebi from the oil to avoid excess oil.
Storage instructions:
Store the jalebi in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Warm the jalebi in the microwave for 10-15 seconds before serving.
Presentation ideas:
Arrange the jalebi on a platter and drizzle with extra syrup. Garnish with chopped nuts or edible flowers.
Garnishes:
Chopped nuts, edible flowers, or powdered sugar.
Pairings:
Masala chai or hot cocoa.
Suggested side dishes:
Samosas or pakoras.
Troubleshooting advice:
- If the batter is too thick, add a little more water.
- If the jalebi is not crispy, increase the heat of the oil.
- If the syrup is too thin, simmer for a few more minutes.
Food safety advice:
- Use caution when working with hot oil.
- Make sure the jalebi is cooked through before serving.
Food history:
Jalebi is a popular sweet in India, Pakistan, and Bangladesh. It is made by deep-frying a wheat flour batter and then soaking it in sugar syrup.
Flavor profiles:
Sweet, tangy, and aromatic.
Serving suggestions:
Serve the jalebi as a dessert or snack.
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Region: Indian