Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tablespoon gram flour (besan)
- 1/4 teaspoon baking soda
- 1/2 cup plain yogurt
- 1/2 cup warm water
- 1/2 teaspoon saffron strands
- 1 tablespoon ghee
- 1 1/2 cups sugar
- 1 cup water
- 1/2 teaspoon cardamom powder
- Oil for frying
Special equipment needed:
- Jalebi bottle or piping bag
- Deep frying pan
Step-by-step instructions:
1. In a mixing bowl, combine all-purpose flour, gram flour, and baking soda.
2. Add yogurt and warm water to the bowl and whisk until smooth.
3. In a small bowl, soak saffron strands in warm water and set aside.
4. Heat ghee in a pan and add it to the batter. Mix well.
5. Cover the bowl and let the batter rest for 30 minutes.
6. In a separate pan, combine sugar, water, and saffron water. Cook on medium heat until the sugar dissolves.
7. Add cardamom powder to the syrup and keep it warm.
8. Heat oil in a deep frying pan.
9. Fill the jalebi bottle or piping bag with the batter.
10. Squeeze the batter in a circular motion into the hot oil.
11. Fry until the jalebis turn golden brown.
12. Remove the jalebis from the oil and immediately dip them in the warm syrup.
13. Let the jalebis soak in the syrup for a few minutes.
14. Serve hot.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
5. Temperature:
Oil temperature: 350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 10g
Carbohydrates: 75g
Protein: 5g
Substitutions for ingredients:
- You can use cornstarch instead of gram flour.
- You can use vegetable oil instead of ghee.
Variations:
- You can add food coloring to the batter to make colorful jalebis.
- You can add chopped nuts to the batter for added texture.
Tips and tricks:
- Make sure the oil is hot before squeezing the batter into it.
- Squeeze the batter in a circular motion to get the classic jalebi shape.
- Dip the jalebis in the syrup immediately after frying for maximum absorption.
Storage instructions:
Jalebis can be stored in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Jalebis can be reheated in the microwave for a few seconds or in a preheated oven at 350°F for 5 minutes.
Presentation ideas:
Serve jalebis on a plate with a drizzle of syrup and a sprinkle of chopped nuts.
Garnishes:
Chopped nuts, edible silver foil, and saffron strands.
Pairings:
Jalebis are traditionally served with rabri (sweetened condensed milk) or vanilla ice cream.
Suggested side dishes:
Jalebis are usually served as a dessert and do not require any side dishes.
Troubleshooting advice:
- If the batter is too thick, add a little more water.
- If the jalebis are not crispy, increase the heat of the oil.
- If the jalebis are too crispy, reduce the heat of the oil.
Food safety advice:
- Make sure the oil is not too hot to prevent burns.
- Do not overcrowd the frying pan to prevent splatters.
Food history:
Jalebi is a popular Indian sweet that originated in the Middle East. It was introduced to India by Persian invaders.
Flavor profiles:
Jalebis are sweet and have a crispy texture.
Serving suggestions:
Serve jalebis as a dessert after a traditional Indian meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian