Jalebi
Crispy, juicy Jalebi might be easier to make than you think. This recipe walks you through getting that perfect coil and soak for a sweet Indian treat.
Ingredients
- 1 cup all-purpose flour
- 0.25 cup plain yogurt
- 0.25 teaspoon active dry yeast
- 0.25 teaspoon baking soda
- 0.25 cup warm water (for batter)
- 0.25 teaspoon orange food color (optional)
- 2 cups granulated sugar
- 1 cup water (for syrup)
- 4 green cardamom pods, crushed
- 0.125 teaspoon saffron threads
- 1 teaspoon lemon juice
- 2 cups vegetable oil (for frying)
Instructions
- To prepare the batter, in a large bowl, combine 1 cup all-purpose flour and 0.25 cup plain yogurt. Mix well until no lumps remain.
- In a small cup, dissolve 0.25 teaspoon active dry yeast in 0.25 cup warm water. Let it sit for 5 minutes until it becomes frothy.
- Add the yeast mixture to the flour and yogurt mixture. Stir well. If using, add 0.25 teaspoon orange food color and mix thoroughly. The batter should have a thick, flowing consistency. If it's too thick, add 1-2 tablespoons more water.
- Cover the bowl with a lid or plastic wrap and let the batter ferment in a warm place for 6-8 hours, or until it has risen and looks bubbly.
- While the batter is fermenting, prepare the sugar syrup. In a saucepan, combine 2 cups granulated sugar and 1 cup water. Bring to a boil over medium heat, stirring until the sugar dissolves completely.
- Add 4 crushed green cardamom pods, 0.125 teaspoon saffron threads, and 1 teaspoon lemon juice to the boiling syrup. Continue to boil for 5-7 minutes until the syrup is slightly thick and reaches a 'one string' consistency (meaning a drop of syrup forms a single thread when pressed between your thumb and forefinger and then pulled apart). Remove from heat and keep warm.
- Just before frying, gently stir 0.25 teaspoon baking soda into the fermented jalebi batter. Do not overmix.
- Heat 2 cups vegetable oil in a wide, flat-bottomed pan or kadhai over medium heat. The oil should be hot enough to sizzle but not smoke.
- Pour the batter into a jalebi press, a squeeze bottle with a small hole, or a piping bag with a small round nozzle.
- Carefully pipe the batter into the hot oil in spiral shapes, starting from the center and moving outwards to form rounds. Do not overcrowd the pan; fry 3-4 jalebis at a time.
- Fry the jalebis until they are golden brown and crisp on both sides, turning occasionally. This will take about 2-3 minutes per batch.
- Using tongs, remove the fried jalebis from the oil and immediately immerse them into the warm sugar syrup. Let them soak for 30-60 seconds, turning once to ensure even coating.
- Remove the jalebis from the syrup and place them on a wire rack to drain any excess syrup.
- Serve the jalebis warm or at room temperature.