India's Favourite Desert - Jalebi recipe

Jalebi is one of the favourite sweets or dessert of India. It’s a street food, in each and every nook and corner of India we will find a jalebi shop. So, here I’m sharing the recipe hoping you and your family will enjoy this dessert at home.

credit: third party image reference

I’m showing the quantities for 4 servings. Let’s see how to prepare the batter first. You need...

1/2 cup Maida/All Purpose Flour

1 tablespoon Corn Flour

1/4 teaspoon Baking Powder

A pinch of Turmeric Powder (to get yellow colour)

1/4 cup Curd

1/4 cup Water

credit: third party image reference

Take a bowl and add 1/2 cup all purpose flour, 1-tablespoon corn flour, 1/4 teaspoon baking powder, a pinch of turmeric powder and 1/4 cup yogurt.

Add water as needed (approx. 1/4 cup) and make a thick batter having consistency similar to vada batter. Make sure that there are no lumps in the batter.

We need to cover the batter with a lid and keep it at room temperature for minimum of 12 hrs but best kept at 24 hrs for fermentation.

credit: third party image reference

Mix the batter and pour it in a zip lock bag and cut the tip. You can also use piping bags or a ketchup bottle kind of utensils. Pour the batter in hot oil while moving it in a circular direction starting from the centre towards the outside or vice versa, cook in medium flame till they turn golden in colour.

Remove them from oil and dip it in sugar syrup.

To prepare sugar syrup, we need...

1/2 cup Sugar

1/4 cup tablespoons Water

1 teaspoon Lemon Juice

A pinch of Cardamom Powder

4-5 strands of Saffron (optional)credit: third party image reference

Add sugar, saffron strands, cardamom powder and water in a deep container and heat it over medium flame. Cook until the syrup reaches to 1-string consistency. When it reaches to 1-string consistency, add lemon juice and mix well. Turn off the flame and the syrup is ready.

Tips:

Lemon juice is used to prevent solidification of sugar syrup.

If the batter is too thin you can add all purpose flour even after fermentation. Batter consistency is a must or else they might be flat, too crispy or too soft.

Serve these jalebi warm. It can also be stored for weeks when kept in refrigerator.