How to make jalebi
Jalebi is a popular sweet from Indian cuisine. Jalebi is sold in all sweet shops. It is also Indian street food.
Making jalebi is not difficult. You need to keep a few things in mind while making it.
Variations in the Method for Making Jalebi
We can make two methods.
1. Instant method: – In this method, the batter is made instantly and then fried.
2. Fermentation method: – In this method, the batter is kept for fermentation for overnight or 12 hours.
Tips for making instant Jalebi Recipe
1. Batter consistency:-
Batter consistency should be thick and flowing. Like to the dosa batter. The batter consistency should be neither too thick nor thin.
2. Sugar syrup consistency:-
Syrup consistency of the sugar syrup should be one string consistency.
How to make jalebi
All purpose flour (Mida) 1 cup
Sugar 1 cup
Yogurt (curd or dahi) ½ cup
Food colour pinch
Cooking soda or Baking soda – pinch
Cardamom powder(elachi) a pinch
Making the batter:-
In a mixing bowl, take 1/2 cup curd and 1/2 cup water, mix well. Then add 1 cup all-purpose flour (Maida). Add a pinch of food colour. Mix well, no lumps in the batter. The batter has to be of medium consistency and flowing. You can use your hands for mixing. Keep aside for 30 minutes
Then add a pinch baking soda and mix well.
Making Sugar Syrup For Jalebi:-
Take 1 cup of sugar in a pan. Add ½ cup water.
Keep this pan on the stove on low to medium flame and begin to stir, so that all the sugar dissolves. Cook the sugar syrup. Stir at intervals. Cook until one string consistency in the sugar syrup.
Once you get the one string consistency, switch off the flame. Add a pinch elachi powder and 1/2 tsp lemon juice. Stir well. Keep the sugar syrup on another burner.
Heat oil for deep frying in a pan. Now make rings with the batter. One side is cooked, then turn over and fry the other side. Fry till the jalebis are a light golden colour. Now Remove Jalebi. While removing shake to drain the extra oil.
Adding Fried Jalebi To Sugar Syrup:-
Then immediately put the fried jalebi in the sugar syrup, turn over after a minute so that both sides are coated with the syrup. Keep them in the syrup for 2 minutes. Remove Jalebi. Shake lightly the excess sugar syrup falls back in the pan. Place Jalebi on a plate or tray. Make all jalebi this way.