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 and 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.
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.
What ingredients goes in making Jalebi?
This jalebi recipe calls for yeast and it takes about 2 hrs to ferment.
For Jalebi batter
- All purpose flour
- Corn flour
- Gram flour
- Ghee, clarified butter
- Orange food color, optional
You also need to make a sugar syrup with sugar and add cloves, cardamom plus saffron for flavor and color.
Can you make Jalebi without yeast?
Yes you can! But that would need overnight fermentation. You will have add yogurt to make the batter and then let it rest overnight for the batter to ferment.
What equipments you need to make Jalebi?
You would need Plastic squeeze bottle, or you could use pipping bag. You could also use just a zip log back and pour the batter in it, cut the tip and start shaping the Jalebi.
This is how we did though!
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.
Few Important Tips you want to remember!
Let the oil be medium hot when you start shaping the swirls in the oil. If the oil gets too hot then the batter will start to separate as you start squeezing the batter.
Don’t let the syrup stay too long in the syrup. Just dunk it and leave it for 1 minute. If you keep it in the syrup for too long, it will loose the crispy texture and get too mushy.
Although making Jalebi is tricky and chances are the first time you will not get neat swirls (I surely didn’t), but don’t discard as it will still taste amazing. It’s a famous Indian sweets and almost everybody falls in love with it. It’s a famous Diwali treat and a must during any festive season.
Here are more Diwali Dessert ideas:
for Jalebi batter
for the syrup: