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Jalebi

 

Jalebi is a popular sweet from the Indian cuisine. It is sold in all mithai shops and also is also a popular street food sold by cart vendors in Indian cities and towns. The name jalebi originated from ancient word jalvallika, meaning full of water. Some believe that the jalebis originated in West Asia, where it was knowns as zulubiya and then was adopted by the Indians, though there is not much evidence to substantiate this claim. 

Recipe

1) In a mixing bowl, take 1 cup all purpose flour, Add2 tablespoons besan or gram flour, a pinch of baking soda and 1/8 teaspoon turmeric power. And mix all the above dry ingredients very well a spoon or spatula.

2)  Now add 3/4 to 1 cup water. The amount of water to be added depends on the quality of flour used i added i cup water. With the spatula soon or wired whisk, first mix. Break any lumps while mixing. you can also use your hands for mixing.

3) Then in round circular directions stir the batter briskly for 4 to 5 minutes. This add volume to the batter and makes it even, flowing and smooth. There should be no lumps in the batter.

4) The batter should have a flowing consistency. Cover and keep the batter to ferment in warm place for 12 to 24 hours. In a hot and humid climate it will take about 6 to 7 hours for batter to ferment. Whereas in a cool or cold temperature, it can take more than 10 hours and above.

5) This is how the batter looks the next day. You will see small and tiny bubbles on the the top. I kept the batter to ferment for 15 hours as the room temperature was 26 degree C on this day.

6) Stir the batter. if you look carefully, you can see the batter has become slightly thinner than what it was before fermentation.

7) To thicken the batter again, add 1 to 2 tablespoons of all purpose flour. At this step, add flour accordingly. Mix very well with a spoon or wired whisk.

8) Take pour in a piping bag or make your own piping bag with parchment paper. *Make sour syrup*

9) Heat ghee or oil for deep frying in pan. Now squeeze the bottle and make concentric rings with the batter. Cooked very well then take it out. Keep them in the syrup for about 2 to 3 minutes . If you keep for two minutes they will be lightly colored and if you keep for 3 minutes or more, they will have a deep color.

10) Make all jalebi and take them out and share them all it's done.

 




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