Photo: Gaurav Dhwaj Khadka · CC BY-SA 4.0 · Wikimedia Commons

Gujarat · Dessert

Jalebi

Traditional Recipe 6: Jalebi recipe

🧺 Ingredients

• (Jalebi batter):
• All-purpose flour (maida): 100g
• Gram flour (besan): 30g
• Yogurt: 50ml
• Turmeric: pinch (0.5g)
• Asafoetida: pinch (0.5g)
• Water: 80ml
• Baking soda: ¼ tsp (1g)
• (Jalebi syrup):
• Sugar: 300g
• Water: 300ml
• Lemon juice: ½ tsp (2ml)
• Cardamom pods: 3 (cracked)
• Rose water: 1 tsp (5ml) [optional]

👩‍🍳 How to make Jalebi

1. (Syrup):
2. In saucepan, dissolve 300g sugar in 300ml water over medium heat (160°C).
3. Add cracked cardamom pods; boil 3 min.
4. Add lemon juice; stir well.
5. Syrup should reach one-string consistency (drop on cool plate; forms thin thread).
6. Keep syrup warm (don't let it set).
7. (Batter):
8. Mix maida, besan in bowl; add yogurt, turmeric, asafoetida.
9. Gradually add water; whisk to smooth batter (pouring consistency, not too thin).
10. Let batter rest 15-20 min.
11. Just before frying, add baking soda; mix gently.
12. (Frying):
13. Heat oil in deep wok to 175°C (test: small piece sizzles immediately).
14. Fill squeeze bottle or jalebi maker with batter.
15. Hold bottle 3-4 inches above oil; squeeze to create coil/spiral directly into hot oil (3-4 inch diameter).
16. Fry 1-2 min on medium heat (170°C) until light golden.
17. Flip carefully; fry other side 1 min until golden.
18. Remove with slotted spoon; immediately dip into warm sugar syrup.
19. Let drain on plate.
20. Serve warm, optionally drizzled with rose water.
21. Should be orange-golden, crispy, soaked in syrup.

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