Best Jalebi As Made By Swasti Recipe By Tasty Recipes

JALEBI RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the flour, baking powder, and baking soda.
• Add the yogurt and ¼ teaspoon of cardamom.
• Add ½ cup (120 ml) of water and the orange food coloring. The batter should have the consistency of a thick pancake batter. Add more water if needed.
• Cover and let rest in a warm place for 10-12 hours to ferment, or until small bubbles develop on top of the batter.
• Once the batter has fermented, add the sugar and ½ cup (120 ml) of water to a small saucepan. Bring to a boil over medium heat.
• Add the remaining ¼ teaspoon of cardamom, the saffron strands, and lemon juice.
• Simmer until a sticky syrup develops, about 5 minutes.
• Whisk the batter and add a tablespoon of water if the batter looks too thick. Transfer to a squeeze bottle or piping bag.
• Heat oil in a large skillet over medium-low until it reaches 350°F (180°C).
• Squeeze the batter into the hot oil, making small circular spiral shapes.
• Increase the heat to medium-high.
• Fry the dough shapes until they are crispy on both sides, about 5 minutes.
• Remove and immediately dip in the syrup mixture.
• Serve with rabri, if desired.
• Enjoy!

JALEBI

Steps:

• Combine the all-purpose flour and rice flour in a medium mixing bowl and mix well. Add 3/4 cup lukewarm water and mix well until you have a smooth and thick batter. If the batter is too dry and not smooth, add water 1 tablespoon at a time until you have a smooth batter. The batter should be slightly thicker than pancake batter. Cover and let it ferment at room temperature until bubbly, 24 to 36 hours.
• Once the batter has fermented, add the food coloring gel or turmeric powder. The food coloring gives the jalebi a nice orange color and the turmeric results in a more yellow jalebi.
• The fermented batter should be the consistency of pancake batter. If it's too thick, add water 1 tablespoon at a time until you have the right consistency. If too thin, you can add a little flour. To make good jalebis, the consistency of the batter is very important. If it is too thin, you won't get a nice round shape and it will be more like tape. And if it is too thick, the jalebis will be fat and soft. Transfer the batter to a squeeze bottle or piping bag with a 4- to 5-millimeter opening.
• Combine the sugar, cardamom, saffron and 3/4 cup water in a small saucepan. Cook over medium heat until the syrup is thickened slightly and sticky, 5 to 7 minutes. Add the lemon juice. Keep warm.
• Add about 1 inch of oil, ghee or a combination to a wide Dutch oven or deep saute pan. Attach a deep-frying thermometer and heat over medium-high heat to 340 degrees F. It is important that the oil be medium hot. If it's too hot, the jalebis will brown, and if it's not hot enough, they will turn out flat.
• Squeeze out the batter into the hot oil in concentric circles or spirals from the inside out, 3 to 4 inches wide, ending with one quick stroke back toward the middle of each jalebi so it doesn't unfurl (see Cook's Note). Keep piping jalebis until the pan is about half full. Cook the jalebis, flipping them over, until crispy, about 45 seconds on each side. Use a slotted spoon or tongs to remove to a paper towel lined plate or tray. Repeat with the remaining batter.
• Dunk the jalebis into the warm syrup. Depending how sweet you like your jalebis, you can either let them soak in the syrup for about 10 seconds or just do a quick dip. The jalebis are best eaten immediately. If not eating the jalebis right away, don't dip them in the syrup until ready to eat. Instead, heat up the syrup and dip the jalebis just before eating.

JALEBI RECIPE

Steps:

• Add sugar and water to a pot.
• Boil on a medium heat until it reaches a 1 string consistency.
• Take a small portion of the syrup in a spoon. Cool it slightly.
• Take it in between your thumb and fore finger.
• Gently move the fingers away from each other, you must see a single string.
• Pour lemon juice, cardamom powder and saffron. Remove from heat. Stir and set aside.
• If your syrup goes beyond this stage, then sprinkle some water and mix. Recheck for the 1 string consistency.
• A. Method 1: For Instant jalebi : Add maida, cornflour and turmeric to a mixing bowl. Mix everything well until uniform. Next add curd. Pour water & make a thick lump free batter. The batter has to be thick but of flowing consistency. If needed add more water. Beat the batter well with a whisk in one direction in a circular motion for 4 mins. The batter will turn smooth.
• B. Method 2: For fermentation : Mix together maida, besan & turmeric in a bowl. Pour water & make a thick batter of pouring consistency. Cover and ferment for 12 to 24 hours until the batter gets a very mild sour flavor. The batter will not rise, but will have tiny bubbles on top.
• Heat ghee or oil on a medium heat to fry jalebis.
• If using oil, then add 1 to 2 tbsp ghee to the oil. This enhances the flavor.
• Pour 1 tsp lemon juice to the batter & mix. Skip the lemon juice if you have fermented the batter.
• Add soda and mix gently just until combined.
• Check batter consistency: The prepared batter must be smooth free flowing and thick. Spoon just 2 to 3 tbsp of batter to the sauce bottle to check if the consistency is right.
• Next check if the oil is hot enough by dropping a small portion of the batter. It has to come up immediately without browning.
• Now squeeze the bottle gently and move in circular motion to get spiral. If you are getting very thick jalebi, then the batter is thick. Next if you are getting very thin flat jalebis the batter is thin.
• To fix thick batter, add a tbsp or more water. Next to fix thin batter, add a tbsp of maida (all purpose flour). Take a look at the pic in the FAQ section to fix the batter.
• Mix the batter well. Spoon it to the bottle.
• Ensure oil is hot and the flame set to medium high heat.
• Squeeze in the batter gently in circular motions starting from the center moving outside.
• You can also do it the other way. You will get properly shaped ones after making a few.
• While the jalebi is getting fried, check the syrup. It must be slightly hot to warm when the jalebi is dipped into it. If not heat up a bit.
• The last 1 minute, turn the flame to low and fry the jalebi. This helps to make them extra crisp.
• When the jalebi is done it turns crisp. Remove it with a skewer and add to the warm sugar syrup directly.
• Allow to rest for 2 mins. Remove to a plate. Continue to make more jalebis.
• Serve jalebi hot.

JALEBI

Steps:

• First, make the syrup. Put the sugar and 100ml water in a pan set over a medium heat. When the sugar has dissolved, add the saffron and bring to the boil. Continue to boil for 5-6 mins until thickened and syrupy - the consistency should be like honey. Remove from the heat and add the cardamom and lemon juice - the lemon juice prevents the sugar crystallising. Set aside.
• For the batter, put all the ingredients except the baking powder and bicarb, in a large bowl. Slowly add 150ml water and whisk for a few minutes until smooth, then add the baking powder and bicarb and stir well - it should be as thick as pancake batter. Pour into a squeeze bottle with a narrow tip, or spoon into a piping bag and snip off the tip so you have a small opening. Pour the oil into a large heavy-bottomed saucepan until it's no more than two-thirds full and heat to 170-180C, or until a drop of the batter sizzles when added.
• Carefully squeeze or pipe swirls of the batter directly into the hot oil - do this in batches (you should be able to fry four or five at once). Fry for 1-2 mins on each side until golden. Remove the jalebi with a slotted spoon to a plate lined with kitchen paper to drain, then, while still warm, dip in the syrup using tongs or a fork, turning to coat. Sprinkle over the flaked almonds or chopped pistachios. Serve straightaway or leave to cool.