Jalebi is one of the known Indian dessert. It was born in North India and it's popuarity has spread all over country. When itis served hot, straight from stove, the crispy Jalebi doused in sugar syrup definitely tastes heavenly.
As I have grown up in India and spent almost half my life there I could say that childhood and jalebi's have a strong bonding Every sunday breakfast used to start with crispy and hot jalebi's with warm milk.Truly Jalebi is a dessert that is relished with great love, Indeed a dish loved by all. An erstwhile Indian dish influensed by Persian and Arabian culture in flavors and name as well. Earlier in India jalebi was known as Jalawallika and the current name is derived from a persian name of an identical dish zulabia.Turkish brought zulabia to India and Indians as per their culture accpeted the influence of food into their cuisines and enriched it more as always !!!
Thin & Crispy Homemade Jalebi can be made with two different techniques- The traditional way or the instant way.The traditional way keeps it crispy and fresh for a longer time.It is made basically with mixed chickpea flour and yogurt.The batter is fermented and then deep fried jalebi doused in saffron sugar syrup. Enjoy traiotional jalebi recipe with a twist of Mangoes.
- Course :
- Servings :
- Description :
- For Jalebi batter
- 1 1/2 cup all purpose flour or maida
- 1/2 cup Curd
- 1/2 cup Mango Pulp
- 1 tbsp Corn Flour
- Pinch Baking Soda
- 1 tbsp Besan(Gram flour)
- Oil or ghee for frying
- For Sugar Syrup
- 1 cup sugar
- 1/2 cup water
- Saffron strands
- Mix the flour, dahi, corn flour and besan to form a thick smooth paste (thick consistency), adding water if necessary and leave to ferment for over night.
- In the morning When the batter is ready, it should be spongy and you should be able to see bubbles on the surface, add mango pulp in it along with baking soda and mix it well. If you feel it is thin after adding mango pulp you can add 1-2 tbsp maida into it to make it thick.
- Make the sugar syrup by dissolving sugar , saffron and cardamom in the water over low heat, then cook over high heat till slightly thick.
- When this mixture is lifted with a spoon, it should fall in a thin smooth stream. Keep warm, till you fry the ‘jalebis’
- Take a shallow, heavy pan and heat the ghee/oil. Fill the Piping bag with the batter. Twist the opening to seal the bag. Snip one lower corner of the bag to make a small hole, through which you can pipe out the Jalebis
- Hold the bag over the hot oil and sqeeze into concentric circles, of desired size, straight into it. Make as many such rounds as come in comfortably without touching each other. Lower the heat to medium and turn the ‘jalebis’ over and fry till a light brown on both sides.
- Lift out the fried jalebis, drain out the oil and put them into the syrup. Leave it for a minute or so, and then take it out.
- Serve it hot.
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