Jalebi is a warm crispy, delicious treat. It can best be described as funnel cake. In my home town jalebi was served for the breakfast treat like pancakes. It was a treat to have jalebi and kachori for a hearty breakfast. Jalebi was mostly eaten by themselves, but some time we soaked the jalebi in warm milk and that tasted delicious. I know jalebi is mostly served as dessert but for me jalebi still makes the best breakfast treat.
Makes 10 Jalebis.
for the Batter:
- 1/2 cup All Purpose flour
- 1 teaspoon besan (gram flour)
- 1/2 teaspoon yeast
- 1/2 teaspoon oil
- 1/2 teaspoon sugar
- About 1/3 cup of lukewarm water (as needed)
for the Syrup:
- 1 cup sugar
- 1/2 cup water
- Pinch of cardamom powder
- Few strands of saffron
- 1 teaspoon of lemon juice
- Oil to fry
Making the Batter
- Dissolve the yeast in warm water and let it sit for about five minutes.
- Mix the flour, besan (gram flour), oil, and sugar together.
- Add the yeast solution to the flour and mix to make a smooth batter.
- Set the batter aside in a warm place for one hour.
- Make sure the batter is fermented, but do not over-ferment. After fermenting the batter will be a little lacy.
Making the Syrup
- Boil the sugar and water together.
- Add the lemon juice and saffron and turn off the heat. (The lemon juice keeps the mixture from crystallizing).
- Heat the oil in a flat frying pan about one inch deep. To test, put one drop of batter in the oil. The batter should sizzle and rise into a ball without changing color right away.
- Fill the Jalebi batter into a piping bag with a #3 nozzle. You can also use an empty ketchup or mustard bottle.
- Squeeze the Jalebi batter out into the hot oil in pretzel shapes about two inches in diameter.
- Fry the Jalebis until light golden-brown on both sides.
- Transfer them into the warm syrup. Let the jalebis soak in the hot syrup a few seconds, then take them out.
- Serve hot.
- Try sprinkling cinnamon powder or drizzle melted chocolate over the Jalebis for a creative touch.