Perfect Crispy and Syrupy Jalebi at Home

 

 Perfect Crispy and Syrupy Jalebi at Home

Jalebi is one of the most beloved and iconic desserts in South Asia, especially in India and Pakistan. These golden, spiral-shaped sweets are made from fermented batter, deep-fried to a crisp, and then soaked in sugar syrup. Whether served hot or cold, they are a delightful treat that can brighten up any celebration or festive occasion.

Ingredients:

For the Batter:

• 1 cup all-purpose flour (maida)
• 2 tablespoons cornflour
• 1 tablespoon gram flour (besan)
• ½ teaspoon baking powder
• ½ teaspoon turmeric powder (for color)
• 1 teaspoon yogurt
• ¾ cup water (adjust as needed)
• 1 tablespoon ghee (clarified butter)
• ½ teaspoon lemon juice (optional, for a slight tang)
• A pinch of saffron strands (optional)

For the Sugar Syrup:

• 2 cups sugar
• 1 cup water
• ½ teaspoon cardamom powder
• A few drops of rose water (optional)
• A pinch of saffron strands (optional)
• 1 teaspoon lemon juice (to prevent crystallization)

For Frying:

• Ghee or oil for deep frying

Step 1: Prepare the Batter

1.     Mix the Dry Ingredients: In a mixing bowl, combine all-purpose flour, cornflour, gram flour, baking powder, and turmeric powder. Whisk them together until well blended.

2.     Add Wet Ingredients: Gradually add yogurt and water while stirring to form a smooth, lump-free batter. Add ghee and lemon juice, and mix well. The batter should have a flowing consistency but not be too watery.

3.     Ferment the Batter: Cover the bowl with a cloth and let it rest in a warm place for 8 to 12 hours. Fermentation helps develop flavor and ensures the jalebi turns out crispy.

Step 2: Prepare the Sugar Syrup

1.     Dissolve Sugar: In a saucepan, combine sugar and water. Cook on medium heat while stirring continuously.

2.     Add Flavorings: Once the sugar dissolves, add cardamom powder, rose water, saffron, and lemon juice. Boil until the syrup reaches a single-thread consistency (about 8 to 10 minutes).

3.     Keep Warm: Keep the syrup warm on low heat to maintain its consistency while frying the jalebis.

Step 3: Frying the Jalebis

1.     Heat the Oil: In a wide, heavy-bottomed pan, heat ghee or oil on medium-high heat.

2.     Shape the Jalebis: Pour the batter into a piping bag or squeeze bottle with a small nozzle. Squeeze the batter into the hot oil in spiral or coiled shapes.

3.     Fry to Perfection: Fry until the jalebis turn crisp and golden on both sides. Make sure not to overcrowd the pan.

4.     Soak in Syrup: Immediately transfer the hot jalebis to the warm sugar syrup. Let them soak for 30 seconds to 1 minute, then remove and place on a wire rack to drain excess syrup.

Step 4: Serving Suggestions

Serve the crispy, syrup-soaked jalebis hot or at room temperature. They pair wonderfully with rabri (thickened sweet milk) or a cup of chai. Enjoy the crunchy sweetness and the burst of flavors with every bite!

Tips for Perfect Jalebi

1.     Fermentation is Key: Letting the batter ferment enhances flavor and texture.

2.     Perfect Consistency: The batter should be of pouring consistency—not too thick or runny.

3.     Hot Oil: Always fry jalebis in hot oil to get the desired crispiness.

4.     Warm Syrup: The sugar syrup should be warm when dipping the jalebis, but not boiling hot.