Jalebi

Jalebi | Playful Cooking

Crunchy on the outside and juicy inside, rustic golden spirals that make a centerpiece at every festival in India – Jalebi! People like it for breakfast, people like it for dessert, some like it hot and crispy, others prefer it soft and at room temperature. It can be either served with sweet rabdi or with cold sour yogurt. It’s tough to not pick one when you see a pile of Jalebi gleaming in golden syrup.

Jalebi | Playful Cooking

Sometimes I get so intimidated with a recipe that it takes me a long time to ultimately get going with it. Jalebi is one such dish. I tried it once long back and it was a big flop. That only made me more nervous of the idea to make it at home. Yesterday, after many years, I decided to give it a try again. Arvind, as always, was sure it would work. And it was he who made it work.

Jalebi | Playful CookingJalebi | Playful Cooking

The batter was easy to fix and it fermented beautifully but then I realized that I didn’t have the right gadget to make the concentric circles. I didn’t have a piping bag or a squeezing bottle. Neither could I find a proper zip lock bag. How maddening! I gave up, left the kitchen and went on to feed my boy his lunch. Arvind then came up with this idea! He poked a hole in the cap of a tiny plastic water bottle and started squeezing the batter out through that. It was working! It needed some strong muscle powder and I couldn’t be happier seeing the effort this guy puts at making things work for me. We couldn’t make perfectly shaped Jalebi but we can assure you on the taste. It made our Diwali evening super sweet.

Jalebi | Playful Cooking

We got busy cleaning the house, decorating it with flowers and lights, shopping and indulging on sweet treats this festive season but that’s not all. We have also been quite busy creating a new look for this space. As you might have already noticed! It was Arvind’s idea and I feel so proud to show off his hard work. This guy rocks my world and I am so blessed. I would definitely love to hear your feedback on the new look.

Jalebi

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 4 hours

Yield: 25 to 30 Jalebi

Jalebi

Ingredients

    for Jalebi batter
  • 1 cup all purpose flour
  • 1½ tablespoon corn flour
  • 1½ tablespoon gram flour
  • 2 tablespoons ghee (clarified butter)
  • pinch of salt
  • 1 teaspoon sugar
  • 1 teaspoon yeast
  • about 1 cup warm water
  • orange food color (optional)
  • for the syrup:
  • 1½ cup sugar
  • 1 cup water
  • 3 cloves
  • 2 green cardamom, crushed
  • pinch of saffron threads (optional)

Directions

  • Mix half a cup of warm water with sugar and yeast. Stir, cover and let it activate.
  • In a mixing bowl, whisk all-purpose flour with corn flour, gram flour and salt. Pour ghee and give it a mix. Now, pour the activated yeast and start whisking. Put couple spoons of warm water at a time as you continue making a smooth pancake like batter. Finally, pour the food color (optional) and give it one last whisk. Cover the bowl and keep it in a warm place for the batter to ferment. It should take about 2 to 3 hours and during that time, do not shake or move the bowl.
  • Once the batter ferments, make the sugar syrup. In a saucepan, mix everything and let it boil in high heat for about 7 minutes. It should be sticky and not too thick.
  • To fry the Jalebi, heat enough oil in a flat saucepan. Keep the heat at medium low. Now using either a piping bag/zip lock bag or a squeeze bottle, start squeezing out the batter in hot oil making concentric circles. Do not overcrowd the pan.
  • Fry until its golden brown. It should take about 5 to 7 minutes. Once done frying, transfer it to the golden syrup and let it swim there for about a minute or two. Then, take it off and put it a serving plate.

Notes

  • The batter can also be prepared without yeast. In that case, you have to add sour yogurt to prepare the batter and allow it to rest overnight for it to ferment.
  • While frying the Jalebi, make sure the oil is at medium low or else the concentric circles will be very difficult to shape up. Also, please remember that making perfect Jalebi spiral is an art that comes with lots of practice.

http://www.playfulcooking.com/dessert/jalebi/

Jalebi | Playful Cooking

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kastoori says:

Its lovely piece of write up and captures.Indeed, I bet it was fun as well to get a helping hand and a creative idea for making these jalebis from Arvind!!!!

Wish I could as well get to taste these wonderful yummy jalebis,Nevertheless I’m glad it came out well and the whole family could enjoy

HAPPY DIWALI!!!! keep posting as I love reading your blog

Cheers
Kastoori

Kankana Saxena says:

Thanks Kasturi 🙂 Hope you had a great Diwali too!

Your photographs are always inspiring Kankana, at least to me. These jalebis look perfect and professional! So, I am not sure what are you talking about the shape!
The site looks very elegant and nice. I am loving the new look. Say “good job” to Arvind.

Kankana Saxena says:

Dolphia, you are always so sweet and kind! Thanks a lot girl 🙂 xx

Radhika says:

Kana,
Absolutely love the new look of the blog. Looks very professional!
Kudos to Arvind for all the hard work and effort. It shows..
Jalebi’s are perfect to celebrate this new milestone for your blog.. you have come a long way and I am sure you will go a long way from here.. Cheers! Go girl!

Kankana Saxena says:

Thanks a lot sweetie 🙂 Hope you had great diwali too!

Jayasri says:

Looks gorgeous, beautiful clicks as always, Happy Diwali

oh those jalebi’s! They look fantastic Kankana!

I bet these are not only delicious, also addictive!

Resham Mukherjee says:

These jalebis look great Kankana, and your photography awesome as always! 🙂

Archana says:

The Jalebi look perfect! Love the new design especially the header. It looks simple and fresh!

I don’t think I can eat just one jalebi. They look so good that if I am successful in making them, I probably devour them all with no regret 🙂

I always love your styling/photos. Your new header looks great, by the way 🙂

Kankana Saxena says:

Thanks so much 🙂 These are not all that tough to make if you can ignore the shape part!

These looks perfect! So lovely these were the result of team work.
Thanks for sharing.
Have a wonderful Diwali 🙂
Kimberly

BTW I really like the new logo. Very clean look 🙂

Kankana Saxena says:

Thanks Kimberly! All credit goes to Arvind 🙂

I heard about jalebi on an Indian soap opera I liked where the main character “Kushi” makes jalebi every time she is sad. I wanted to try them so much. They look a bit like a Syrian dessert we call Meshabek. Crispy and oozes with sweet syrup. I will try your recipe. Thank you so much for sharing. HAPPY DIWALI feast.

Kankana Saxena says:

I googled the dessert you mentioned! Learnt something new from you and they do look like jalebi 🙂 Try the recipe, not to tough, if you can ignore the shape part!

Sarvani says:

Wowwza!! Gulab jamuns.. and now jalebis… arent you on a roll?! very impressive… Happy diwali Kankana.. to you and the family!!

Kankana Saxena says:

ha ha ha looks like am on a roll indeed. It’s all because this festive season has been truly festive after a long time 🙂

Sylvie says:

Yes I noticed the new look right away, it looks great and I love the way the header stays with you as you scroll down!

Loving the layout of your blog !

The jalebis look so so good.

Happy Deepawali! I am enjoying reading all your posts and I still make the tiramisu for my guests from the recipe you shared on your blog some years ago 😀

yummy jalebi looks fantastic 🙂

Girl your photographs are always so stunning!! I can really eatr all of these crunchy jalebis!!

Bina says:

Love the jalebis and love the new look! Very sleek 🙂 My favorite part is when the header becomes larger as you scroll up!

Gayatri says:

These photographs are too pretty to handle! Such lovely jalebis 🙂 I think I’m inspired to try them too!

Wonderful photography, Kankana! I have no idea what Jalebis are supposed to look like, but these seem pretty amazing to me and I wouldn’t say no to a bowl full! The site looks great! My husband has to read and edit all my posts as I am dyslexic, so we are both very lucky!