Jalebi Recipe
Overview
Prepare to indulge in the sweet, crispy delight of homemade Jalebis with this detailed recipe from lovewithrecipes.com. Jalebis are a popular Indian dessert known for their intricate swirls soaked in aromatic syrup, perfect for sharing with friends and family. This recipe combines the richness of all-purpose flour (maida) and gram flour (besan) with the sweetness of sugar and the fragrant essence of ghee.
Ingredients
Here’s what you’ll need for this recipe:
| Ingredients | Quantity |
|---|---|
| All-purpose flour (maida) | 200 g |
| Gram flour (besan) | 20 g |
| Sugar | 200 g |
| Milk | 3 cups |
| Ghee | 2 cups |
Nutritional Information (per serving)
- Calories: 53.3
- Fat Content: 0.1 g
- Saturated Fat Content: 0 g
- Cholesterol Content: 0.1 mg
- Sodium Content: 1.1 mg
- Carbohydrate Content: 12.2 g
- Fiber Content: 0.2 g
- Sugar Content: 6.8 g
- Protein Content: 0.9 g
Cooking Times
- Preparation Time: 24 hours (includes soaking and fermentation)
- Cooking Time: 30 minutes
- Total Time: 24 hours 30 minutes
Instructions
-
Preparation:
- Sieve 100 grams of all-purpose flour (maida) and 20 grams of gram flour (besan) together into a large mixing bowl.
- Gradually add warm water to the flour mixture, stirring continuously to form a smooth batter. Cover the bowl and set it aside for 24 hours to ferment.
-
Batter Consistency:
- After 24 hours, check the batter. It should have a thick pouring consistency. If needed, add more warm water to achieve the right texture—neither too thick nor too thin. Mix well.
-
Syrup Preparation:
- In a separate saucepan, combine sugar with enough water to cover it. Bring to a boil over medium heat, stirring occasionally.
- Once the sugar dissolves completely, add milk to the boiling syrup. This will help in removing any impurities that rise to the surface.
- Continue boiling until the syrup reaches a one-string consistency. Test this by taking a small amount of syrup between your thumb and forefinger—if it forms a single thread, the syrup is ready.
- Strain the syrup to remove any impurities and keep it warm.
-
Frying Jalebis:
- Heat ghee in a shallow frying pan over medium heat until hot.
- Fill a squeeze bottle or a piping bag fitted with a narrow nozzle (about the thickness of a knitting needle) with the fermented batter.
- Squeeze the batter into the hot ghee in concentric circles, about 2 inches in diameter. Fry until the jalebis are crisp and golden brown.
-
Syrup Soaking:
- Once fried, carefully transfer the jalebis to the warm sugar syrup. Let them soak for a few seconds, ensuring they are well-coated.
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Serving:
- Using a perforated spoon, drain the soaked jalebis from the syrup and serve them hot, garnished with chopped nuts if desired.
Tips for Success
- Ensure the batter ferments for the full 24 hours to achieve the desired texture and flavor.
- Maintain a consistent heat when frying the jalebis to ensure even cooking and crispiness.
- Adjust the sweetness of the syrup according to your preference by adding more or less sugar.
Serving Suggestions
Enjoy these delightful jalebis hot as a dessert or a sweet snack. They pair wonderfully with a hot cup of chai or as a festive treat for celebrations.
Conclusion
With its detailed preparation and traditional flavors, this Jalebi recipe from lovewithrecipes.com promises to bring the authentic taste of Indian sweets to your kitchen. Whether you’re hosting a gathering or simply craving something sweet, these homemade jalebis are sure to impress with their crispy texture and delightful sweetness.
