Jalebi recipe by Keenan Blake

For batter:
1 cup cakeflour
2 tablespoons Corn flour
2 tablespoons yogurt
1 teaspoon yellow food colouring
2 teaspoon rapid rise yeast
2/3 cup warm water
2 teaspoons sugar
2 tablespoons oil

For Sugar Syrup:
2 cup sugar
1 1/3 cups water
2 tablespoons lemon juice
1 teaspoon cardamom powder

Oil for Frying:

Dissolve the yeast in warm water with sugar and let it sit for about five minutes. Mix the flour, corn starch, food colouring. Add the yeast solution and mix well, making sure that there are no lumps and the batter is smooth.
Set the batter aside and let it sit in a warm place for 15-30minutes.
Make sure the batter is fermented, but do not over ferment. After fermenting batter will be little lacy. Now add oil and mix very well. Your batter is ready.

Single thread Sugar Syrup:

Boil the sugar and water together on medium heat. Once the sugar syrup come to the boil, simmer for about 5 minutes. So it takes total of about 12-15 minutes to get the sugar syrup done. Add the lemon juice, cardamom powder and off the heat. It is very important that you prepare single thread syrup for best result.

(How to check for single thread syrup: With the help of your thumb and point finger, take sugar syrup(make sure it is not too hot)on tip of your point finger, and rub between thumb and point finger tip, and when you pull, you should see one thread)

Making Jalebis:

Heat the oil in a deep frying pan. To check if the oil is ready, put ont drop of batter in the oil, the batter should sizzle and come up without changing in color right away. Fill the Jalebi batter into a squeeze bottle(piping bag). You can also use an empty bottle (empty ketchup or mustard bottle).

Squeeze the Jalebi batter out in the medium hot oil in a pretzel shape. Fry the Jalebis until golden color on both sides. Immerse into the warm syrup.
Let jalebi soak in the warm syrup for a few seconds and take out. Serve hot or warm or cold.

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