JALEBI
Provided by Krystina Castella
Categories Dessert Fry Diwali Ramadan Deep-Fry Party Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 jalebis
Number Of Ingredients 10
Steps:
- To make the batter
- Dissolve the yeast in 1 tablespoon of the water and let sit for just 10 minutes, and no longer. In a large bowl, combine the maida flour and Bengal gram flour. Add the yeast, melted ghee, sugar, lemon juice, yellow food coloring, and remaining 2/3 cup water and mix until there are no more lumps.
- To fry the jalebis
- Melt enough ghee in a heavy-bottomed pot to fill it 1 inch deep. Line plates with paper towels for draining the fried cakes. Pour the lime-saffron syrup into a saucepan over low heat, to keep it warm. Fit a pastry bag with a small writing tip, and pour the batter into the bag.
- Squeeze 2-inch round whorls of batter into the hot ghee, working closely from the center out. Fry until golden brown on the bottom, then flip to fry on the other side until it's golden brown. Remove the jalebis from the oil and set on paper towels to drain. Transfer the hot cakes to the lime-saffron syrup and let soak for a minute or two.
- To serve
- Serve the jalebis warm in small bowls with syrup. Or you can remove the jalebis from the syrup and set on a rack to dry for 3 to 4 hours, until the syrup has formed a hard shell.
- Variation
- Indian Spice Jalebi Add 1/2 teaspoon ground cardamom to the batter and 3 whole cloves to the syrup.
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Brian Wang
[email protected]Thanks for sharing this recipe! I can't wait to try it.
Amali Blacket
[email protected]I love this recipe! The jalebis are always crispy and delicious.
MD.Shuaeb S.s
[email protected]This recipe is amazing! I've made it several times and it's always a hit.
Mehedi 41
[email protected]I would not recommend this recipe to anyone.
WD Bishop
[email protected]This recipe is a waste of time. The jalebis were bland and flavorless.
Jeremy Yarborogh
[email protected]I'm not sure what I did wrong, but my jalebis didn't turn out at all. They were hard and chewy.
Dinesh Mukhiya
[email protected]The jalebis were a bit greasy, but they were still tasty.
Tara Moody
[email protected]I had some trouble getting the batter to the right consistency, but other than that the recipe was easy to follow.
gaunter o'dimm
[email protected]The jalebis were a bit too sweet for my taste, but otherwise they were delicious.
Angeljane Ndukwe
[email protected]These jalebis were so good! I'll definitely be making them again.
Ghayoor Faqih
[email protected]I'm not a very experienced cook, but I was able to make these jalebis without any problems. They turned out great!
Raz M
[email protected]I've made jalebis many times before, but this recipe was by far the best. The instructions were easy to follow and the results were amazing.
Amna Amna
[email protected]My jalebis came out perfect! They were crispy on the outside and soft and chewy on the inside. The syrup was also delicious and flavorful.