Saturday, 13 July 2013

Instant Jalebi
Chikne mujhpe phisal gaye
Haye kitno ke dum nikal gaye
Hai tauba kya hoga, jo hoga so hoga
Sab mujhse poochhte hain, tu kaun des se aayi (naam)
Naam jalebi bai (ahaa)
Jalebi bai (ahaa)
Jalebi bai, jalebi bai..

Aauuch.....  Confused!
Yes then let me make it clear, today's special sweet is mouth melting crispy juicy authentic sweet meat, Jalebi. Yes this sweet was responsible for that song lyrics in the beginning. This is my second attempt and yes, this time they were in perfect shape, crisp, juicy and yummy. The first time when I prepared, the batter was little more runny, hence couldn't get the perfect shapes, but voila.. this time they were awesome with regard to shape even. Jalebi goes well with Rabdi. Here I share the instant jalebi recipe.

For batter:
All purpose flour/Maida- 1 cup
Rice flour-2 tbsp.
Turmeric powder/Haldi-1/4 tsp (Natural colouring agent)
Dry yeast-1 tsp
Luke warm water-1/4 cup
Yogurt-1/2 cup
Water as required (I used 1 cup of water)
Salt-1/4 tsp
Sugar-a pinch

For sugar syrup:
Sugar-2 cups
Water-1 cup
Cardamom/Elachi-2 pods crushed
Lemon juice-1 tsp

Oil to deep fry
Ketchup bottle or zip lock bag with a small hole in one end to prepare jalebis.

  1. In a bowl add all purpose flour, rice flour.
  2. To that add turmeric powder, salt and mix well.
  3. Now add yogurt to it and mix well.
  4. In a bowl add yeast, luke warm water, pinch of sugar and mix. Wait till it gets frothy.
  5. Once it becomes frothy, add it to the bowl in which the batter is to be prepared and mix well.
  6. Now add water as required to get a jalebi batter with consistency such that when dropped from a ladle it should fall as a single thread or ribbon without any breaks. Let the batter rest for 30 mins.
  7. Sugar syrup preparation: Start preparing sugar syrup after having rested the batter for 20 minutes.To prepare sugar syrup add sugar to a pan and add crushed cardamom, water to it.
  8. Cook with continuous stirring till single thread consistency is reached as in the figure. i.e. when a drop of syrup is put in between the thumb and index finger and when the fingers are moved apart a single thread must be formed. Now remove it off the heat and add lemon juice to it to prevent crystallization.
  9. Fill in the ketchup bottle or ziplock bag with the batter.In a deep pan add oil and when the temperature is right squeeze in spirals into the hot oil.
  10. Fry till golden on either sides and transfer it into the kitchen towel to remove excess oil.
  11. Now drop them into the sugar syrup and let it soak for 20-30 seconds.
  12. Set it on a serving plate. Enjoy this hot jalebi with chilled rabdi.


This was how my jalebi when I tried jalebis the first time
  1. The batter should be perfect because a runny batter may yield thin jalebis. Also if batter is too thick you wont be able to form spirals when dropping in oil.
  2. Do not over ferment the batter.
  3. The temperature is a key point in getting the jalebis in perfect. The oil should neither be too hot nor too cold. If it is too hot then the jalebis would not remain in shape as they will tend to break way into oil and also they will get brown soon without cooking the jalebi inside. If too cold, then spirals of the jalebi will not puff up.
  4. Instead of yeast you could very well substitute it with a tsp of baking powder.
 Enjoy the dish! n don't forget Eat and Eat little MORE.. :)

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