JALEBI

JALEBI

Jalebis are easier to make then you’d think. If you ask me, there’s nothing like jalebi made the traditional way.

 

 

Jalebi culture / starter

1/4 cup white flour

1 teaspoon yogurt

little water

Mix all above ingredients in a small bowl into a thick batter. Cover and allow to ferment for 3 days.You will see small bubbles on top of the batter once it has fermented.

 

 

Batter

1 1/4 cup white flour

1/2 cup water or as needed

in a bowl, place the prepared culture. Add white flour and water and mix well until light and smooth and form a flowing consistency. Cover and set in a warm place for atleast 12 hours to ferment. After 12 to 14 hours, will see bubbles on top. Whisk well or you can place in a blender as well. set aside.

 

 

Sugar syrup

1 1/4 cup sugar

1 cup water

saffron pinch

orange food color ( optional )

1 /2 teaspoon lemon juice

In a sauce pan, add sugar, water and saffron and color, Stir to dissolve sugar and bring to boil on a medium heat. Simmer until you get one thread consistency. Add lemon juice and mix well. Turn the heat off and set on a side.

 

For deep frying ghee + oil ( You can use ghee or you can uven mix both )

Heat ghee in a wide skillet on medium .place the batter into a squeeze bottle or into piping bag. Gently squeeze the bottle and make a circle starting from out side. Deep fry on both the sides till crispy and slightly golden. Remove, drain and dip immediately in warm syrup for about a minute, remove and place in a serving plate. Serve hot !