Easy Jalebi Recipe:
A hot Easy Jalebi Recipe just has something about it that makes it so hard to resist—the crunch, the melting sweetness. I can get pretty nice jalebi in Canada, but the locations are neither nearby nor practical. I needed a quick fix that would satisfy me because I love jalebis.
Simple is best. To make a fantastic jalebi,Crunchy and little tang and sweet.
A yeasted batter is used to make jalebi, which is then allowed to ferment and take on flavor. Even while it is extremely delicious, it is a more time-consuming process, and occasionally we simply want a quick fix. This simple exercise does not let me down.
Syrup of sugar:
- Sugar, two cups
- 1 cup of water
- 4-5 gently beaten cardamom pods
- a few saffron strands
- a couple lemon juice drops
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The Jalebi Batter:
- all-purpose flour, 1 cup
- Baking powder, 1 teaspoon
- A tiny pinch (1/8 tsp) of baking soda
- 1 tablespoon cornstarch or rice flour
- Yogurt, plain, 1/4 cup
- water, 1/2 cup
- Melted 1 tablespoon ghee
- food coloring in orange
- Corn oil, a neutral oil, and a few tablespoons of ghee
Making of Sugar Syrup:
- You can use the same medium-sized pot to submerge the jalebis after combining all the sugar syrup ingredients in it and bringing it to a boil.
- Simmer the syrup for 5 to 6 minutes, or until it starts to taste slightly sickly and/or the last few drips come off the spoon more slowly. Place aside.
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Making Jalebi Batter & Fry:
- On medium heat, warm the oil in a big saucepan. It is ideal to use a pan or wok with higher edges and to add at least 3–4 inches of oil to the pan. Put the ghee in.
- In a bowl, combine and thoroughly whisk the ingredients for the jalebi. When everything comes together, the batter will release in smooth ribbons from your whisk.
- Put the batter in a squeeze bottle, ziplock bag, or piping bag. Your selected thickness will determine how big a hole you need to fit the pipe through.
- Before frying the jalebi, check the sugar syrup’s temperature; if it’s just warm but not hot, you can continue. Jalebi’s texture will be ruined if you soak it in hot sugar syrup.
- Check the oil’s temperature; it ought to be shimmering, NOT smoking. To keep it there, adjust the heat as necessary.
- The fun part is now here: pump the jalebi onto the oil’s surface and watch it rise to the top in 20 seconds after first sinking a little. Each side should be fried for about 1.5 to 2 minutes. If necessary, set a timer because 1.5 minutes seems like much longer when you’re eager to devour a jalebi.
- With the use of tongs, remove the jalebi from the hot oil and submerge it for 8–10 seconds in the sugar syrup. Around eight was when I was happiest, but you can alter your personal preferences.
- Fry more till the batter is finished!