Recipe and preparation of Jalebi and ingredients to cook Jalebi
Jalebi is a favorite food on any special occasion, be it a birthday, wedding or festival. Jalebis can also be soaked in warm milk. Jalabies are known as celebration sweet in India.
In ancient India, people use to make & distribute Jalebies during weddings, child-birth, victory etc. However the Jalebies are evolved from just a celebration sweet to an extremely popular Indian sweet from streets to 5-Star Hotels.
"Origins of Jalebi can be traced back to ancient India, where it was called Kundalika or Jal-vallika .
In later dialects of Sanskrit, Jal-vallika became Jalebi which arrived in the middle east during the period of Muslim rule, through cultural diffusion and trade from the Indian subcontinent,
And its local name Jalebi became Zalebi as Z is more common in middle-eastern languages."
Traditionally, Jalebi requires a fermantation process of 24 hours, but since this version of Jalebi making is instant, it would only need an hour.
As difficult as it is seen to make, but in reality it is simple to make :). Lets make this swirly, juicy, crunchy, mouth watering sweet.
Preparation of Jalebi Recipe:
- 2 cups self raising flour
- 1/2 tsp baking powder
- 1 cup yogurt
- Vegetable/canola/sunflower cooking oil for deep frying
- 1 cup sugar
- Few strands saffron
- 1/4 tsp cardamom powder
- 2 drops orange food colour
- 2 tbsps rose water
- Mix the flour, baking powder and yogurt into a batter and keep aside for 24 hours to ferment.
- Pour batter into a ketchup bottle.
- To make sugar syrup: Melt the sugar with the rose water and boil to get a one thread consistency. To check for one thread consistency, carefully dip the tip of your index finger into the syrup; touch your finger and thumb together and gently tease apart. If one thread is formed between your finger and thumb the syrup is done.
- Turn off fire, add the saffron strands and cardamom and stir well.
- Heat the oil in a deep wok-like dish. To test for the right temperature, drop a small amount of batter into the oil. If it sizzles and rises to the top of the oil, the oil is hot enough. Keep the flame on medium at all times to ensure all round cooking of the jalebis.
- Now hold the ketchup dispenser over the hot oil and squeeze the batter into the oil into a wiggly, randomly coiled circle. Squeeze out several at a time.
- Fry till light golden and then remove and put directly into the sugar syrup.
- Allow to soak for 2-3 minutes and then remove.
- Serve warm Jalebi.