Happy Diwali everyone!!!Hope all you wonderful people are having a fun filled Diwali.
Jalebis. I think this spiral dessert is undoubtedly a hot favorite with most of the people. And I am no exception. This sweet brings back a lot of childhood memories. This dessert takes me back to the times when me and my baby sister would accompany my mother to the market for the monthly provision shopping. After doing all the shopping, me and my sis would pester my mom enough to make sure we stopped by this tiny Haryanvi shop that made and sold the most amazing jalebis. We as girls, would be wonderstruck when we used to see this "uncle" swirling the batter into hot oil in coils or pretzel like shapes. To us, it was an absolute treat to watch the uncle convert the white batter to something yellow, crispy, juicy and not to mention sweet within a matter of a few minutes. He would then wrap a dozen Jalebis in a sheet of news paper and pass it on to us. I remember we used to be so impatient that we would eat up all the jalebis even before we could reach home. I think this is one of those sweet dishes that is delicious and habit forming.
Jalebis are best eaten warm as they tend to turn undesirably soft once the sugar syrup is completely absorbed by the crispy fried batter. Jalebi can either be eaten as is or it can be dipped in warm milk or in chilled rabdi for an extra special treat.
Preparation time: 20min+standing time
Cooking time: 20min
Makes approximately two dozen Jalebis
For the jalebis:
All purpose flour- 1-1/2 cups
Rice flour- 1 cup
Corn flour- 1 tsp (optional)
Sour curds- 1 cup
Warm water- 1/2 cup
Baking powder- 1/2tsp (optional)
Yellow food colour- a small pinch
For the syrup:
Water- 2-1/2 cups
sugar- 2-1/2 cups
Yellow food colour- A pinch
Oil for deep frying
- In a large bowl, combine the all purpose flour, rice flour, corn flour, baking powder, curds, food colour and enough warm water to make a thick and smooth batter. The consistency of the batter should be like vada batter.
- Cover the bowl and set aside to ferment overnight. You will know when the batter is ready when bubbles begin to appear on the surface
- Make the syrup by mixing the sugar, water and saffron and bring the mixture to a boil for 10-15min or until is one string consistency is reached. Add the food colour and set aside
- Heat the ghee and oil in a wok. Do not allow the oil to get too hot. Keep the flame low.
- Beat the batter again. It should have the same dropping consistency as the pan cake batter. If the batter is too thin then add some more all purpose flour.
- Using a small holed cloth or a zip lock pouch, or a plastic oil dispenser and make coils of 3-5inches across in the ghee
- Fry, turning once, until crisp and brown on both sides. Remove with slotted spoon and drain the excess oil.
- Transfer the jalebis to warm syrup to soak for no more than a minute so that they remain crisp.
- Drain the syrup and serve warm with milk or chilled rabdi.
- The temperature of the oil is extremely important when making Jalebis. If the oil is too hot then the Jalebis will fall apart, if the oil is not hot enough then the jalebis tend to droop and turn mushy So keep the flame at medium to medium low.
- Deep f ry the jalebis in shallow oil or ghee (about 5-7cm) to ensure that the coils don't droop.