Jalebi/Jelepi

What is Jalebi/Jelepi

Jalebi is an Indian sweet popular all over South Asia and the Middle East. It is made by deep-frying all-purpose flour batter in circular shapes, which are then soaked in sugar syrup. They are very popular in the Indian subcontinent and its shop can be seen in almost every corner of the street. A hot sweet and crispy jalebi is really irresistible to have.  

During these days where everything is locked down due to pandemic COVID-19, you can make them at home to satisfy your sweet craving by making these scrumptious jalebis. As they need very few ingredients that are common in your pantry.

Recipe

  • Preparation time: 10 hours( including fermentation time)
  • Cooking time: 30 min
  • Serves: 6 (approximately)
  • Difficulty level: Medium

Ingredients

  • 1+1/2 cup All purpose flour/Maida
  • 1/4th cup Cornflour
  • 1 cup thick Yoghurt
  • 1/4th teaspoon Baking soda
  • 1/4th cup Ghee/Clarified butter
  • 1 pinch edible saffron Colour
  • 2 cup(approximately) Cooking oil to deep fry

For Sugar syrup

  • 2 cup Sugar
  • 2 cup Water
  • 2 green Cardamom
  • Few strands of Saffron (optional)/Alternately you can use a pinch of saffron colour
  • 1 teaspoon Lemon juice

Procedure

Step 1: Preparation of jalebi batter

Mix all-purpose flour or maida, cornflour and baking soda in a big mixing bowl.

Now add melted ghee/clarified butter and saffron colour to the above mixture.

Mix well with your fingertips and then add in yoghurt.

Mix again the mixture with yoghurt and then make a thick batter by adding water 2-3 tablespoon at a time. Don’t add much water at a time which may lead to thin batter. We need a smooth and thick batter just like dosa batter or pancake batter.

Cover and keep the batter in a moderately warm place in your kitchen for about 8 hours or overnight to ferment. I kept the batter overnight.

Next day my jalebi batter becomes double in quantity. Also the consistency of batter becomes light and fluffy.

Step 2: Preparation of sugar syrup

To make the sugar syrup, heat 2 cups of water in a broad pan. Add 2 cups of sugar and mix well.

Add in 2 cardamom and cook the above mixture in medium heat.

Add in few saffron strands or saffron colour, lemon juice and cook until the syrup becomes 1 string consistency. Lemon juice will help the syrup not to becomes crystalize.

When the syrup is done remove from heat.

Step 3: Frying the jalebi

Take the fermented batter and stir well to adjust the consistency. The batter should be thick but free-flowing.

Take a ketchup bottle as like the picture.

Fill the bottle with jalebi batter and close the lid with a hole.

Heat about 2 cups of cooking oil in a broad pan.

Pour the batter in hot oil by squeezing the bottle in a circular direction to make jalebis. Keep flame in low heat.

The jalebis will expand their size as you drop them in hot oil. At first, the size may not be perfect, but the little experience will help you to make perfect round shape jalebis. Cook them in low heat until light golden brown and crisp. It will take about a minute only to fry them golden brown. Be sure not to over fry them. This will make them dark when soaked in sugar syrup.

Remove them from oil and dip them to warm sugar syrup. If your syrup becomes cool, be sure to reheat it to make the syrup warm. It is necessary both the fried jalebis and syrup to be warm.

Soak the jalebis for about 5 minutes in warm syrup. Then take out from syrup and keep the jalebis in a dish.

Repeat the process to make all the jalebis.

Enjoy these warm luscious sweet warm. In some places of India, they are served with rabdi, a kind of concentrated milk. But I like to have them as they are. A finger-licking sweet that you must have a try.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s