Jalebi is a popular crispy, sugary Indian dessert made with maida (all purpose flour) and sugar syrup. It is not just loved by the kids but adults as well. This crispy spiral dessert is served with different condiments. In Gujarat, Jalebi is often paired with Fafda while in Rajasthan, it is served with hot milk or rabri and it is also delightful when paired with samosa and kachori. No wonder this delicacy tastes better when paired with some spicy dish or after a sumptuous meal.
Create a culinary magic in your kitchen with this delectable delicacy!
All Purpose Flour (Maida)
For Frying and Sugar Syrup
- Mix all purpose flour and warm water in a bowl and stir it properly so that no lumps are formed and you get a smooth batter.
- Cover the bowl with a lid and keep it under the sun for a day. The mixture will ferment itself and the batter will have tiny bubbles on the top. This is how you will know the batter is ready to make jalebis.
- Stir the batter and if the batter has become thin, add a spoon of besan (gram flour) to make the jalebis crispier.
- Pour the bottle into squeezy tomato ketchup bottles or you can also use a piping bag.
- Heat sugar in a pan and add water and saffron to it. Stir it well and keep the flame low to make the sugar syrup.
- Cook it till you get one string consistency in the syrup.
- Once you get the string consistency, turn off the flame.
- Now, heat ghee in a pan.
- Squeeze the bottle and make concentric rings to make jalebis and keep the flame on medium.
- When one side is partly cooked, flip the jalebi.
- Fry it until it turns brownish in color.
- Remove the jalebis with tongs and dip it in the sugar syrup
- Strain the excess sugar syrup and serve hot!