Here is a recipe for making jalebi at home:
Ingredients:
1 cup all-purpose flour
1/2 cup cornstarch
1/4 teaspoon baking soda
1/4 teaspoon food coloring (optional)
1 cup water
1 cup sugar
1/2 cup water
1/2 teaspoon lemon juice
1/2 teaspoon cardamom powder
Ghee or oil for frying
Instructions:
In a large bowl, whisk together the flour, cornstarch, baking soda, and food coloring (if using).
Add the water and whisk until smooth. The batter should be thick but pourable.
Cover the bowl with plastic wrap and let the batter rest for at least 30 minutes, or up to overnight.
In a medium saucepan, combine the sugar, water, and lemon juice. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low and simmer for 10 minutes, or until the syrup reaches a thread stage (when a drop of syrup dropped into cold water forms a single thread).
Heat the ghee or oil in a deep saucepan or deep-fryer to 350 degrees F (175 degrees C).
Dip a jalebi mold into the hot oil for a few seconds to coat it.
Pour the batter into the mold and swirl it around to create a spiral shape.
Carefully drop the jalebi into the hot oil.
Fry the jalebi in batches for 1-2 minutes per side, or until golden brown.
Remove the jalebi from the oil with a slotted spoon and drain on paper towels.
Immediately dip the jalebi in the warm sugar syrup.
Let the jalebi cool slightly before serving.
Tips:
For a more authentic flavor, use saffron threads instead of the food coloring.
If the batter is too thick, add a little more water until it reaches the desired consistency.
If the jalebi are not browning evenly, reduce the heat to medium-low.
Be careful not to overcrowd the pan when frying the jalebi, or they will not cook evenly.
Serve jalebi warm or at room temperature.
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