Homemade Jalebi Recipe 425

JALEBI RECIPE

Steps:

• Add sugar and water to a pot.
• Boil on a medium heat until it reaches a 1 string consistency.
• Take a small portion of the syrup in a spoon. Cool it slightly.
• Take it in between your thumb and fore finger.
• Gently move the fingers away from each other, you must see a single string.
• Pour lemon juice, cardamom powder and saffron. Remove from heat. Stir and set aside.
• If your syrup goes beyond this stage, then sprinkle some water and mix. Recheck for the 1 string consistency.
• A. Method 1: For Instant jalebi : Add maida, cornflour and turmeric to a mixing bowl. Mix everything well until uniform. Next add curd. Pour water & make a thick lump free batter. The batter has to be thick but of flowing consistency. If needed add more water. Beat the batter well with a whisk in one direction in a circular motion for 4 mins. The batter will turn smooth.
• B. Method 2: For fermentation : Mix together maida, besan & turmeric in a bowl. Pour water & make a thick batter of pouring consistency. Cover and ferment for 12 to 24 hours until the batter gets a very mild sour flavor. The batter will not rise, but will have tiny bubbles on top.
• Heat ghee or oil on a medium heat to fry jalebis.
• If using oil, then add 1 to 2 tbsp ghee to the oil. This enhances the flavor.
• Pour 1 tsp lemon juice to the batter & mix. Skip the lemon juice if you have fermented the batter.
• Add soda and mix gently just until combined.
• Check batter consistency: The prepared batter must be smooth free flowing and thick. Spoon just 2 to 3 tbsp of batter to the sauce bottle to check if the consistency is right.
• Next check if the oil is hot enough by dropping a small portion of the batter. It has to come up immediately without browning.
• Now squeeze the bottle gently and move in circular motion to get spiral. If you are getting very thick jalebi, then the batter is thick. Next if you are getting very thin flat jalebis the batter is thin.
• To fix thick batter, add a tbsp or more water. Next to fix thin batter, add a tbsp of maida (all purpose flour). Take a look at the pic in the FAQ section to fix the batter.
• Mix the batter well. Spoon it to the bottle.
• Ensure oil is hot and the flame set to medium high heat.
• Squeeze in the batter gently in circular motions starting from the center moving outside.
• You can also do it the other way. You will get properly shaped ones after making a few.
• While the jalebi is getting fried, check the syrup. It must be slightly hot to warm when the jalebi is dipped into it. If not heat up a bit.
• The last 1 minute, turn the flame to low and fry the jalebi. This helps to make them extra crisp.
• When the jalebi is done it turns crisp. Remove it with a skewer and add to the warm sugar syrup directly.
• Allow to rest for 2 mins. Remove to a plate. Continue to make more jalebis.
• Serve jalebi hot.

JALEBI RECIPE: HOW TO MAKE JALEBI RECIPE AT HOME | HOMEMADE JALEBI RECIPE - TIMES FOOD

Steps:

• To make this easy Jalebi recipe, mix together all-purpose flour, cornflour and baking soda in a bowl. Now, add ghee and food colour to the above mixture and give a mix. To make a thick batter add hung curd and water. Mix well until it is thick but has a slightly flowing consistency. Keep it aside for 8-10 hours to ferment. This step is important to give that unique khatta taste to Jalebi. To make the sugar syrup, heat water in a pan over medium flame. Add sugar and mix until fully dissolved. Simmer the syrup until it attains one string consistency. Add saffron, cardamom powder and rose essence. Stir well to prepare the final sugar syrup. This will be used to soak the jalebis and give them their signature sweetness.
• Now, heat oil in a pan over medium flame for deep frying. Fill the jalebi batter in a muslin cloth and pierce a small hole in the cloth. You can even use a squeezy bottle (ketchup bottles with a small nozzle on top) to make jalebis. Now just squeeze the muslin cloth to make concentric circles. Move from inside to outside to make perfect circles. Fry till jalebis from both the sides until they are crispy in texture and golden in colour.
• Soak the jalebis in sugar syrup for 3-4 minutes in warm sugar syrup. Ensure that the sugar syrup is warm and not very hot, as this will make the jalebis limp. Dont soak the jalebis for too long if you wish to retain their crispiness. Now, remove the jalebis from the syrup and place it on a tray lined with butter paper or foil. Decorate with silver foil (optional) and serve the jalebis hot, warm or at room temperature with creamy Rabri. Note: To make the jalebi even more delicious, add a little bit of ghee to the batter, this will give your jalebi that perfect aroma. To the crispy Jalebi, dont forget to ferment the batter overnight.

HOMEMADE JALEBI RECIPE - (4.2/5)

Steps:

• Mix the flour, baking powder and yogurt into a batter and keep aside for 24 hours to ferment. Pour batter into a ketchup dispensing bottle. To make sugar syrup: Melt the sugar with the rose water and boil to get a one thread consistency. Turn off fire, add the saffron strands and cardamom and stir well. Heat the oil in a deep wok-like dish. To test for the right temperature, drop a small amount of batter into the oil. If it sizzles and rises to the top of the oil, the oil is hot enough. Keep the flame on medium at all times to ensure all round cooking of the jalebis. Now hold the ketchup dispenser over the hot oil and squeeze the batter into the oil into a wiggly, randomly coiled circle. Squeeze out several at a time. Fry till light golden and then remove and put directly into the sugar syrup. Allow to soak for 2-3 minutes and then remove. Serve warm.

JALEBI

Steps:

• Combine the all-purpose flour and rice flour in a medium mixing bowl and mix well. Add 3/4 cup lukewarm water and mix well until you have a smooth and thick batter. If the batter is too dry and not smooth, add water 1 tablespoon at a time until you have a smooth batter. The batter should be slightly thicker than pancake batter. Cover and let it ferment at room temperature until bubbly, 24 to 36 hours.
• Once the batter has fermented, add the food coloring gel or turmeric powder. The food coloring gives the jalebi a nice orange color and the turmeric results in a more yellow jalebi.
• The fermented batter should be the consistency of pancake batter. If it's too thick, add water 1 tablespoon at a time until you have the right consistency. If too thin, you can add a little flour. To make good jalebis, the consistency of the batter is very important. If it is too thin, you won't get a nice round shape and it will be more like tape. And if it is too thick, the jalebis will be fat and soft. Transfer the batter to a squeeze bottle or piping bag with a 4- to 5-millimeter opening.
• Combine the sugar, cardamom, saffron and 3/4 cup water in a small saucepan. Cook over medium heat until the syrup is thickened slightly and sticky, 5 to 7 minutes. Add the lemon juice. Keep warm.
• Add about 1 inch of oil, ghee or a combination to a wide Dutch oven or deep saute pan. Attach a deep-frying thermometer and heat over medium-high heat to 340 degrees F. It is important that the oil be medium hot. If it's too hot, the jalebis will brown, and if it's not hot enough, they will turn out flat.
• Squeeze out the batter into the hot oil in concentric circles or spirals from the inside out, 3 to 4 inches wide, ending with one quick stroke back toward the middle of each jalebi so it doesn't unfurl (see Cook's Note). Keep piping jalebis until the pan is about half full. Cook the jalebis, flipping them over, until crispy, about 45 seconds on each side. Use a slotted spoon or tongs to remove to a paper towel lined plate or tray. Repeat with the remaining batter.
• Dunk the jalebis into the warm syrup. Depending how sweet you like your jalebis, you can either let them soak in the syrup for about 10 seconds or just do a quick dip. The jalebis are best eaten immediately. If not eating the jalebis right away, don't dip them in the syrup until ready to eat. Instead, heat up the syrup and dip the jalebis just before eating.

JALEBI AS MADE BY SWASTI RECIPE BY TASTY

Steps:

• Make the spiced sugar syrup: In a medium saucepan, stir together the sugar and water over medium heat until the sugar is dissolved and the mixture comes to a low simmer. Reduce the heat to medium-low and continue cooking for 8-10 minutes, until the syrup starts to thicken slightly. (To test if the syrup has the right consistency, dip a spoon into the syrup and, after letting it cool slightly, place a droplet of the syrup between your thumb and forefinger. Pull your fingers apart very slightly; if the syrup is ready, there should be a single strand that stretches between the fingers. If not, continue cooking, checking every minute or 2, until the syrup is ready.)
• Once the syrup reaches the right consistency, stir in the saffron threads, McCormick® cardamom, and lemon juice, then remove the pot from heat and cover to keep warm until ready to use. The syrup should be very warm when using; if it cools down and over-thickens, sprinkle in a small amount of water and heat over low heat until warmed again.
• Make the batter: In a large bowl, whisk together flour, corn flour, baking soda, and McCormick® turmeric. Add the yogurt, water, and lemon juice, and whisk in one direction for 4 minutes, until very smooth with a texture close to pancake batter - thick but pourable. Add more water or flour, 1 tablespoon at a time, as needed to reach the desired consistency.
• Heat the vegetable oil and ghee together in a medium heavy-bottom pot over medium-high heat until the temperature reaches 350-360°F(180°C). The oil level should be 2½-3 inches deep; add more vegetable oil if needed.
• Set a wire rack over paper towels.
• When ready to fry, test the oil temperature by transferring 2 tablespoons of batter to a squeeze bottle and squeezing into the hot oil in a spiral pattern. The batter should start bubbling and rise to the surface immediately, without browning. If the jalebi appears thin and stringy, the batter is too thin. If it browns immediately, the oil is too hot. The batter should puff slightly and brown over the course of 1-2 minutes. Adjust the oil temperature and batter as needed, then transfer the rest of the batter to the squeeze bottle.
• Make the jalebi: Working in batches to avoid overcrowding the pan, squeeze 3 to 4 tablespoons of the batter at a time into the hot oil in spiral shapes, starting from the center and going outward to 3-4 inches in diameter. Cook for 45-60 seconds per side, or until golden brown and crispy on the outside and cooked through and soft on the inside. Gently remove the jalebi from the hot oil with a slotted spoon, letting the excess oil drip off, then immediately dunk in the warm sugar syrup. Let soak for 1 minute on each side, then transfer to the wire rack and let rest for 2 minutes, or until ready to serve.
• Serve the jalebi warm.
• Enjoy!

JALEBI

Steps:

• First, make the syrup. Put the sugar and 100ml water in a pan set over a medium heat. When the sugar has dissolved, add the saffron and bring to the boil. Continue to boil for 5-6 mins until thickened and syrupy - the consistency should be like honey. Remove from the heat and add the cardamom and lemon juice - the lemon juice prevents the sugar crystallising. Set aside.
• For the batter, put all the ingredients except the baking powder and bicarb, in a large bowl. Slowly add 150ml water and whisk for a few minutes until smooth, then add the baking powder and bicarb and stir well - it should be as thick as pancake batter. Pour into a squeeze bottle with a narrow tip, or spoon into a piping bag and snip off the tip so you have a small opening. Pour the oil into a large heavy-bottomed saucepan until it's no more than two-thirds full and heat to 170-180C, or until a drop of the batter sizzles when added.
• Carefully squeeze or pipe swirls of the batter directly into the hot oil - do this in batches (you should be able to fry four or five at once). Fry for 1-2 mins on each side until golden. Remove the jalebi with a slotted spoon to a plate lined with kitchen paper to drain, then, while still warm, dip in the syrup using tongs or a fork, turning to coat. Sprinkle over the flaked almonds or chopped pistachios. Serve straightaway or leave to cool.