Jalebis start with a simple batter that is fried in a circular funnel-like shape, till crispy and then dunked in a simple super syrup to soak in all the sweet goodness. The result is a crispy treat with a juicy centre. Honestly, I never thought in a million years that I would actually be making this myself. It looks like something that is super complex and something that you can only buy in a store. After watching a bunch of videos on YouTube, I still didn't have the guts to make it myself. It sat on my bucket list for a while till COVID and I had some time on my hands. I've recipe tested this many many times. What I've concluded is this - making Jalebis is relatively easy BUT there are many tips and tricks to making the perfect Jalebi that you must pay attention to.
|For sugar syrup:|
|Sugar||3 Cup (48 tbs)|
|Water||2 Cup (32 tbs)|
|Cardamoms||2 (seeds only)|
|Lime/Lemon||1/2 , juiced|
|All purpose flour/Maida||2 Cup (32 tbs)|
|Baking powder||1 1/2 Tablespoon|
|Oil||1 Liter , divided (2 tbsp for the batter and rest for deep frying the jalebis)|
|Water||1 1/3 Cup (21.33 tbs)|
|Food color||3/4 Teaspoon|
|Pistachios||20 (for garnish)|
FOR SUGAR SYRUP:
1. Boil the sugar and water together and allow this to dissolve.
2. Crush the cardamom seeds and add it to the syrup.
3. When it reduces about 25% add the lime juice.
4. The syrup will reduce to a one string consistency, remove this and keep aside.
1. To prepare the batter which together the flour, baking powder, oil and yogurt.
2. Add the water in and beat.
3. Add the colour and mix well.
4. Fill a squeeze bottle and pipe the jalebi into the hot oil.
5. Cook on both sides till crispy and insert into the warm syrup.
6. Allow the jalebi to soak for 30 – 60 seconds and then remove and store in a single layer.
7. Serve and enjoy!