Jalebi As Made By Swasti Recipe By Tasty

JALEBI RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the flour, baking powder, and baking soda.
• Add the yogurt and ¼ teaspoon of cardamom.
• Add ½ cup (120 ml) of water and the orange food coloring. The batter should have the consistency of a thick pancake batter. Add more water if needed.
• Cover and let rest in a warm place for 10-12 hours to ferment, or until small bubbles develop on top of the batter.
• Once the batter has fermented, add the sugar and ½ cup (120 ml) of water to a small saucepan. Bring to a boil over medium heat.
• Add the remaining ¼ teaspoon of cardamom, the saffron strands, and lemon juice.
• Simmer until a sticky syrup develops, about 5 minutes.
• Whisk the batter and add a tablespoon of water if the batter looks too thick. Transfer to a squeeze bottle or piping bag.
• Heat oil in a large skillet over medium-low until it reaches 350°F (180°C).
• Squeeze the batter into the hot oil, making small circular spiral shapes.
• Increase the heat to medium-high.
• Fry the dough shapes until they are crispy on both sides, about 5 minutes.
• Remove and immediately dip in the syrup mixture.
• Serve with rabri, if desired.
• Enjoy!

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.