JALEBI
Provided by Krystina Castella
Categories Dessert Fry Diwali Ramadan Deep-Fry Party Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 jalebis
Number Of Ingredients 10
Steps:
- To make the batter
- Dissolve the yeast in 1 tablespoon of the water and let sit for just 10 minutes, and no longer. In a large bowl, combine the maida flour and Bengal gram flour. Add the yeast, melted ghee, sugar, lemon juice, yellow food coloring, and remaining 2/3 cup water and mix until there are no more lumps.
- To fry the jalebis
- Melt enough ghee in a heavy-bottomed pot to fill it 1 inch deep. Line plates with paper towels for draining the fried cakes. Pour the lime-saffron syrup into a saucepan over low heat, to keep it warm. Fit a pastry bag with a small writing tip, and pour the batter into the bag.
- Squeeze 2-inch round whorls of batter into the hot ghee, working closely from the center out. Fry until golden brown on the bottom, then flip to fry on the other side until it's golden brown. Remove the jalebis from the oil and set on paper towels to drain. Transfer the hot cakes to the lime-saffron syrup and let soak for a minute or two.
- To serve
- Serve the jalebis warm in small bowls with syrup. Or you can remove the jalebis from the syrup and set on a rack to dry for 3 to 4 hours, until the syrup has formed a hard shell.
- Variation
- Indian Spice Jalebi Add 1/2 teaspoon ground cardamom to the batter and 3 whole cloves to the syrup.
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Md Akram islam
[email protected]These jalebis were a bit too sweet for my taste, but they were still very good. I would definitely make them again, but I would use less sugar next time.
Sohag Ahmed42
[email protected]I made these jalebis for my family and they loved them. They said they were the best jalebis they had ever tasted.
Dabit Manda
[email protected]I've tried many jalebi recipes before, but this one is by far the best. The jalebis were perfectly crispy and the syrup was just the right amount of sweetness.
Azam Raza
[email protected]This recipe is a keeper! The jalebis were absolutely delicious and they were gone in minutes.
Bechir Dakhlaoui
[email protected]I love jalebis and this recipe did not disappoint. The jalebis were crispy on the outside and soft on the inside. The syrup was also perfect.
CHIBUZO IZUCHUKWU
[email protected]These jalebis were so easy to make and they tasted amazing! I'll definitely be making them again soon.
Adyan Alan
[email protected]Overall, I thought this was a good recipe. The jalebis were tasty and the syrup was flavorful. I would definitely make them again.
Miracle Maziva
[email protected]The jalebis were good, but I found the syrup to be a bit too sweet for my taste. Next time, I'll try using less sugar.
AAWARA YT
[email protected]I followed the recipe exactly, but my jalebis didn't turn out as crispy as I would have liked. I think I might have overcooked them a bit.
Nansikombi Judith
[email protected]These jalebis were a hit at my Diwali party. Everyone loved them and couldn't stop raving about how delicious they were.
Allen Luvice
[email protected]I've never made jalebis before, but this recipe made it seem like a breeze. The syrup was perfect and the jalebis were cooked to perfection.
dora explorer
[email protected]This recipe was easy to follow and the jalebis were delicious. I especially liked the addition of the saffron to the batter. It gave the jalebis a beautiful golden color and a subtle floral flavor.
Juanderful Oliver
[email protected]This is not just a regular jalebi recipe. It's a masterpiece! The jalebis turned out so crispy and juicy. My family loved them!