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

Madhyapradesh · Dessert

Jalebi

Traditional 2. Jalebi recipe

🧺 Ingredients

• 150g all-purpose flour (maida)
• 50g gram flour (besan)
• 2.5ml baking soda
• 1 pinch salt
• 200ml curd (yogurt)
• Water as needed
• 500g sugar
• 250ml water
• 5ml lemon juice
• 2.5ml cardamom powder
• Oil for deep frying

👩‍🍳 How to make Jalebi

1. Heat 500g sugar with 250ml water in pan on low heat, stirring
2. When sugar dissolves, add lemon juice
3. Add cardamom powder; stir for 1 minute
4. Let syrup come to boil; remove from heat
5. Syrup should be thin enough to coat jalebi but not runny (test: drop from spoon should form thin thread)
6. Keep warm on low heat throughout jalebi frying
7. Mix all-purpose flour, gram flour, baking soda, and salt in bowl
8. Add curd; mix with spoon
9. Gradually add water while whisking into smooth batter (consistency: pourable like buttermilk, no lumps)
10. Rest batter 30 minutes for fermentation
11. Batter should be airy; should fall from spoon in steady stream, not in blobs
12. Heat oil to 180–190°C (medium-high heat; fork should sizzle immediately)
13. Fill squeeze bottle (or piping bag) with batter
14. Squeeze batter into hot oil in spiral coil pattern (starting from center outward)
15. Coil diameter should be 2–3 inches
16. Immediately fry until light golden (about 1 minute) without turning
17. Flip jalebi carefully using two forks; fry reverse side 30–40 seconds until golden
18. Using slotted spoon, remove jalebi directly into warm sugar syrup
19. Prepare next batch
20. Serve warm
21. ---

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