There is nothing more delicious than a golden syrupy 'Jalebi'. It is also called as zulbia, jilapi and zalabia in the Middle East. You can call the Indian obsession with 'Jalebiya', as good as donuts in the west .
What are the ingredients of jalebi?
Traditional jalebi recipe of this Indian fried sweet pretzel is an easy one. Some plain flour, saffron, sugar syrup and ghee or oil for frying. Some people also make jalebi with yeast. No one can eat just one. Those fried spirals dunked in sugar syrup are simply heavenly. Here is a recipe which is made with 'dal' or legumes along with some 'maida'/flour.
How do people eat it?
People in the princely state of Rajasthan or erstwhile 'Rajputana' love to have this with hot saffron milk. Indore and MP serves it with love with pohe. We eat it with fried 'besan' or gram flour strips or Fafda at Gujarat. Just as a sweet in the southern states of India. You can find traditional sweet shops and 'halwai' making hundreds of jalebis'. It is a common sight at various street food stalls across the whole nation. Some ask their traditional cooks or Maharaj to make it in pure 'ghee' at weddings, pooja and havan.
Is jalebi good for health?
Doctors suggest patients with chronic sinus problems, to eat hot 'ghee jalebi', to get some relief. Hence, all sweets do not cause problems. Some do cure them too. Just be mindful of the quantity.
How to make Jalebi ?
Soak the urad dal ovenight,grind it.Mix the dry ingredients with fermented urad dal.
2. Add water and mix all ingredients with a whisk.
3. The batter should be free flowing, if not adjust with water or flour. Transfer it to a bottle.
4. Heat a pan with oil/ghee on low heat and make spirals for jalebi.
5. Heat sugar, water and saffron/kesar in a pan. Turn off the heat once it starts boiling.
6. Transfer the golden brown jalebi to the sugar syrup for few minutes. Serve warm.
Read the Jalebi recipe below
Prep work to be done in advance.
- ¼ cup urad dal or split black gram
- ⅛ cup yellow moong dal or yellow split mung dal
- 1-¼ cup maida or plain flour
- ¼ cup rice flour
- ¼ tsp baking soda
- 1-2 drops orange food color optional
- 1-¼ cup water to flowing consistency
- Oil/'Ghee' or clarified butter for frying
- Sliced almonds/pistachios for garnish optional
For 1-taar chashni/ sugar syrup
- 1 cup sugar
- 1 cup water
- few strands of saffron
Prep work to be done in advance.
- Soak the urad dal and moong dal for 2-3 hours with enough water
- Grind the dal in mixer to a fine consistency with minimum water,keep it aside for another 4 hours/overnight
For sugar syrup
- Add 1 cup sugar to 1 cup water with saffron strands and boil till it forms a sticky consistency(1 taar 'chashni')
- Add rice flour and plain flour to the fermented lentil mix.
- Add 1-¼ cup water to make it a flowing consistency and adjust it if required.(add the food color if required).
- Fill the batter in cone and fry it in hot ghee or clarified butter/oil on low/medium flame.
- Once the jalebi are fried and look crisp,dip it in sugar syrup for 2-3 minutes.
- Garnish with pistachios/almonds and serve.
Add 1 tsp milk to this boiling sugar syrup so that dirt in sugar syrup comes up in froth and can be removed after straining it via strainer. If the jalebi is not coming out in a good shape, try bringing the ghee/oil to a lower tempreture,also the bottle used to pipe the jalebi should be easily squeezable.
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