AuthorPooja SundariaCategoryIndian SweetHello foodie fellows! Well after carnival celebrations and now Holi is around the corner in a couple of days. The festive feeling has geared up and Holi is such a special colourful occasion that Indians communities are so proud to share colour and joys with people around the world.
Today, I am sharing the most luscious jalebis. This sweet's originality comes from India but Jalebi is also popular in Pakistan, Bangladesh, and the middle east and even north Africa.
This time I thought to make this traditional crispy sweet that dunked in sugar syrup with rabri but mostly in my family this sweet served with rice pudding (kheer). This crispy golden swirled Jalebis is one of favourite sweet from Indian cuisine.
It is crunchy outside and juicy inside; rustic golden spirals fried pastry that make a centrepiece at any occasion or weekend or party. Yes, off course it is - Jalebi! Mostly people like it in breakfast or tea time sweet with samosa either fafda or it can be pair with rabri.
Jalebis should be served hot and crispy. Jalebis are one of my most favourite sweets of all time. These are classic, crispy, and crunchy dipped in saffron sugar syrup and will never disappoint you. It also brings lots of memories of home. In north India, you can easily find these Indian style spirals funnel cake dunked in sugar syrup at sweet shops and street vendors.
Traditionally, Jalebis are made after the batter is fermented for 6-8 hours. But there is another variation for this sweet that is instant. Instant means the fast process that can be completed within minutes, so it does not require overnight waiting time. But, mine is a traditional one.
Holi is incomplete without jalebis and weekends as well. Happy weekend.
Stay healthy, stay humble.
Ingredients
Instructions
Sieve the flour, baking soda, cardamom powder and orange food colour (I didn't use) all together in a mixing bowl.
Add yogurt into the flour mixture and mix it till no lumps.
Make a thick, smooth paste-like dropping consistency, but not too thin.
Cover the mixing bowl and let it ferment overnight.
If bubbles on top than a batter is ready.
In a deep pan, add sugar, water, saffron strings, cardamom pods and lemon juice, and cook it on high flame till thick one thread syrup.
Check the syrup, Keep warm aside till you fry the Jalebis.
Heat ghee in a broad pan on low to medium.
Mix the batter using a spoon, then make a muslin cloth pastry bag and on the corner and fill it with the prepared batter.
Check ghee is ready, drop in a little bit of batter in the ghee and see if it comes up at once. If it does, that means ghee is ready for frying.
Now hold the pastry cloth upside-down squeeze it and make a swirl into the hot ghee, make more swirls straight into the hot ghee, keep the space between Jalebis to avoid sticking.
Fry both sides of the Jalebis till light golden brown on low to medium flame.
Once done, drain out the Jalebis from the ghee and dip it directly into the warm sugar syrup and leave it for 1-2 mins then remove it on a plate.
Use the same method for the remaining batter/mixture and make more Jalebis.
Sweet, crispy, soft, juicy Jalebis are ready. You can garnish it with crushed dry fruits and serve it with rabri or kheer and enjoy.
Ingredients
Directions
Sieve the flour, baking soda, cardamom powder and orange food colour (I didn't use) all together in a mixing bowl.
Add yogurt into the flour mixture and mix it till no lumps.
Make a thick, smooth paste-like dropping consistency, but not too thin.
Cover the mixing bowl and let it ferment overnight.
If bubbles on top than a batter is ready.
In a deep pan, add sugar, water, saffron strings, cardamom pods and lemon juice, and cook it on high flame till thick one thread syrup.
Check the syrup, Keep warm aside till you fry the Jalebis.
Heat ghee in a broad pan on low to medium.
Mix the batter using a spoon, then make a muslin cloth pastry bag and on the corner and fill it with the prepared batter.
Check ghee is ready, drop in a little bit of batter in the ghee and see if it comes up at once. If it does, that means ghee is ready for frying.
Now hold the pastry cloth upside-down squeeze it and make a swirl into the hot ghee, make more swirls straight into the hot ghee, keep the space between Jalebis to avoid sticking.
Fry both sides of the Jalebis till light golden brown on low to medium flame.
Once done, drain out the Jalebis from the ghee and dip it directly into the warm sugar syrup and leave it for 1-2 mins then remove it on a plate.
Use the same method for the remaining batter/mixture and make more Jalebis.
Sweet, crispy, soft, juicy Jalebis are ready. You can garnish it with crushed dry fruits and serve it with rabri or kheer and enjoy.