Jalebi (Sweet)
April 2nd, 2007 filed under Desserts, Vegan
Jalebis can best be described as funnel cakes. Jalebis can be made thin and crispy or thick and juicy. Jalebis taste best when served hot.
Makes 10 Jalebis.
Ingredients:
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)
Syrup:
- 1 cup sugar
- 1/2 cup water
- Pinch of cardamom powder
- Few strands of saffron
- 1 teaspoon of lemon juice
Also needed:
- Oil to fry
Method:
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 and mix well, making sure that there are no lumps and the batter is smooth.
- Set the batter aside and let it sit in a warm place for one hour.
- Make sure the batter is fermented, but do not over ferment. After fermenting batter will be little lacy.
Syrup:
- Boil the sugar and water together. Add the lemon juice and saffron and close the heat.
Making Jalebis:
- Heat the oil in a flat frying pan about 1 1/2″ deep. To check if the oil is ready, put ont drop of batter in the oil, the batter should sizzle and come up without changing in color right away.
- Fill the Jalebi batter into a piping bag with a number 3 nozzle. You can also use an empty bottle (i.e. empty ketchup or mustard bottle).
- Squeeze the Jalebi batter out in the hot oil in a pretzel shape to about 2 inches in diameter.
- Fry the Jalebis until golden-brown on both sides.
- Transfer into the warm syrup.
- Let jalebi soak in the hot syrup for a few seconds and take out.
- Serve hot.
Variations
Try sprinkling cinnamon powder or drizzle melted chocolate over the Jalebis for a creative touch.
Aunty..
I tried the recipe and jalebi turned very good…and crispy too…
Thank You…
my jelibi is kind of softh i dont know what is the ploblem why they are softh
Greetings–I just wanted to let you know that this Jewish girl is making her family jalebi for the last night of Chanukah! Thanks for the recipe and the excellent video.
Hello Aunty,
I will not get yeast powder in paris. pls give me another solution…
Hello Manjulaji
Which type of yeast needs to be used? Active Dry?
Hi aunty,
All ur recipes r awesome i tried many…Could u pls tell me can i make the jalebi without yeast also…..
Thanks a lot
Hi Manjula aunty,
one word for this recipe:AWESOME.
My friend and next door neighbor suggested your website and made it too for me. I never thought I could make such good jalebis..Thanks to her for shring and tons of thanks to you too.
Thanks…
Hi,
Is it possible to g9ve us the oil temperature as shown in a candy thermometer?
rgds,
priya
What kind of flour is gram flour? Is that self raising flour?
Gram flour is the same as chickpea flour. It is not self-rising.
Hi pyari,
Gram is like the chickpea, you can substitute the chick pea flour but it is not the same.
Hi Aunty, I always thought gram flour (besan) was made from chickpeas. What dal is it made from?
Hi Jaya,
Basen is made with kala chana after removing the skin.
Dear Aunty
regards
i made jalebi recipe n used yeast for first time…all i had was brown colored like mustard seeds n i fermented for 1n1/2 hour but jalebi came out soft…plz plz tell whr i went wrong