How to make Jalebi - Tasty and a delicious Indian sweet, deep fried and dipped in sugar syrup.
This recipe is from the book Khazana of Indian Recipes.
Main Ingredients : Refined flour, Soda bi carbonate
Cuisine : Indian
Course : Mithais
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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
For more recipes related to Jalebi checkout Balushahi, Gajar Ke Tukde, Ghevar, Jalebi . You can also find more Mithais recipes like Atte Ka Laddoo, Nut And Date Cubes, Mango Sandesh, Bajra Burfi.
Jalebi Recipe Card
Prep Time : 8-10 hour
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Difficult
Taste : Sweet
Ingredients for Jalebi Recipe
Refined flour 1 1/2 cups
Soda bi carbonate 2 1/2 cups
Soda bicarbonate 1 teaspoon
Green cardamom powder 1/2 teaspoon
Ghee to deep fry
Yellow food colour or saffron colour (optional) a pinch
Method
Step 1
Mix refined flour and soda bi-carbonate. Add two cups of water and make a smooth batter. Make sure that there are no lumps. Leave it overnight to ferment. Mix it again, add a little water if required and make it into a pouring consistency.
Step 2
To prepare sugar syrup mix equal quantities of sugar and water. Add cardamom powder and cook for twenty minutes. Heat ghee in a jalebi tawi or a flat kadai or a frying pan. Pour batter into a jalebi cloth and then pour it into medium hot ghee giving it a jalebi shape.
Step 3
Start from outside to inside for better results. Deep fry till golden and crisp. Drain and soak in the sugar syrup for five minutes. Drain and serve hot.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.