Jalebi
Prep time
12 hours
Cook Time
25 minutes
Total Time
12 hours 25 min
Course :
dessert
Servings :
6
Author :
Munira Aslam
Description :
Ingredients
For jalebi batter
11/2 cup all purpose flour
2 tbsp chickpea flour
1/2 cup yogurt
1tsp baking powder
1tsp cardamom powder
pinch of baking soda
orange food colour
water
oil or ghee for frying jalebis
For Sugar Syrup
1 cup sugar
1/2cup water
1tsp saffron strands
cardamom
1/2 tsp lemon juice
Ingredients
Mix the flour, curd , and chickpea flour to form a thick smooth paste (thick consistency), adding water if necessary .
Add cardamom and food color.
cove the batter and let the batter sit for 12 hours. keep it in warm place.
In morning when the batter is ready, it should be spongy and you should be able to see bubbles on the surface, baking soda and mix it well. If you feel it is thin you can add 1-2 tbsp maida into it to make it thick or if it is too thick add 1-2 tbsp water.
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.
Munira Aslam
mealswithmemories@outlook.com