Jalebi Recipe

Hi…welcome to Jalebi time ;)… Start making lip-smacking crispy jalebis with this no-fail recipe !! The two main parts of this recipe that decides the outcome are…
1) the batter consistency and
2) the temperature of the hot-oil !…
I have added the different tricky-scenarios in tips section at the bottom of this recipe page and at the end of this video demonstration just for you to make sure you get perfect jalebis every time !… Happy Jalebi time :)..

 

Ingredients:

For the batter:
1 Cup of All purpose flour(also known as maida/plain flour)
2 Tbsp – Cornstarch / corn flour
2 Tbsp – Yogurt
Cardamom powder – 1/8 tsp ( or a small pinch)
Saffron – 1/8 tsp (crush it with your fingers and add)
1 tsp – Sugar
1 tsp – Yeast
3/4 Cup – luke warm water (light warm to touch, not hot.)
2 tsp – Oil (veg.oil/corn oil/sunflower oil)
Oil to deep fry

note:- If you like red color, add little (red color powder or liquid) into the batter…

For the Syrup:
2.5 Cups of Sugar
1.5 Cups of water
Lemon juice – 1 Tbsp (or 1/2 juice of small lemon)
Rose water – 3/4 Tbsp (optional)

Method:
Step 1)  In a deep bowl, pour 3/4 Cup lukewarm water, add a tsp of sugar, a tsp of yeast and stir. Cover and let it activate for 4 minutes.

Step 2) Into the yeast bowl, sift the all purpose flour and corn starch.

Step 3) Add the saffron, yogurt and cardamom powder. Gently stir into a thick lump-free
batter.
(note– do not pour any water at this stage, we need a thick batter)

Step 4) Cover and let it rise for 30 minutes ( or 1 hour )

Step 5)  Just 10 minutes before frying, make the syrup.
For the syrup, add the sugar + water into a wide sauce pan and stir for 5 sec.
Turn the heat to medium-high and bring it to a boil. Once it starts boiling,
reduce the heat to medium and boil for 8 minutes. Just 20 seconds before
turning off the heat, add lemon juice and rose water and stir for 5 sec.
Turn off and remove the sugar-pan from heat.

note–> the syrup should be hot while frying jalebis (so make this syrup just 5 – 10 minutes before frying Jalebis)

Step 6) Now check the batter consistency, it should be ‘thick stretch-and-fall-batter ‘.
If you think it is too thick, add a tbsp of water at a time, stir well and check
the consistency. note-> should be medium thick.
(If it happens to be runny, add 1/4 cup of flour + 1 tsp of cornstarch and stir well)
Please see the video for a clear idea :)..

Step 7) Once the batter consistency is right, pour 2 tsp of oil and mix.
(note-> pour oil just before frying only)

Step 8) Pour the batter into a squeeze bottle or a ziploc bag.
(I highly suggest using a squeeze bottle like in video, it is sooooooooooo easy :)..
another option is a ziplock bag. Take a bag and pour some batter into the bag and twist the top and tie a rubber band (to seal top). Cut the pointed edge to make a small hole and place in a glass or hollow bowl to hold the batter-cone. Pipe in hot oil when you are ready.)

Step 9) Heat enough oil on a wide shallow pan and heat on medium-high heat( may be for 2 – 3 minutes)
note -> the oil should be medium hot (drop a small amount to test, if the batter fries and comes up in the oil within 3 – 5 seconds, the temperature of the oil is perfect) .
( If the batter stays at the bottom of the oil for more than 8-10 seconds then the oil is not hot enough…heat for some more time on medium) and ( If the batter rises up instantly within 1-2 seconds, then the oil is too hot , turn the heat to medium, add a tbsp of oil and start frying)… no worries, you will crack this :)…

Step 10) Now test the oil as in step-9 and start piping jalebis in circular motion.
Fry 2 – 3 jalebis at a time. The jalebis will rise to the top of oil and after 25 – 30 seconds or when the side facing oil has changed color, flip them and fry the other side for 25 – 30 seconds…

note–>Please do not over crowd as the temperature of the oil can drop and you may not get crispy jalebis.

Step 11) As soon as you take out the jalebis from oil, soak them in hot sugar syrup for 20 – 25 seconds (flip in between while soaking) and take out to a serving dish.

Step 12) Repeat this with the rest of the batter…the jalebi count will vary according to the size of the jalebis piped…I made around 20 – 25 jalebis :)..

 

Tips :
Oil temperature:
(i) Perfect Oil temperature :  The oil should be medium hot (drop a small amount to test, if the batter fries and comes up in the oil within 3 – 5 seconds, the temperature of the oil is perfect) .

(ii) Oil is less hot :  If the batter stays at the bottom of the oil for more than 7 -10 seconds then the oil is not hot enough…heat for some more time on medium) and test again

(iii) Oil is too hot :  If the batter rises up instantly within 1-2 seconds, then the oil is too hot , turn the heat to medium, add a tbsp of oil into the hot oil and test again….

Batter consistency:
(i) Right batter consistency: When you stir the batter with a spoon, it should be a ‘thick, stretch and break consistency’ . When you drop with the spoon, it should be a
‘thick, stretch-and-fall-batter ‘.

(ii) Batter is too thick : The batter is not stretchy, quickly breaks when stirred with a spoon . When you try to drop with a spoon, the batter falls like a dollop and doesn’t stretch at all. If you think it is too thick, add a tbsp of water at a time, stir well and make
a ‘thick, stretch-and-break’ batter.

(iii) Batter is too loose : When poured with a spoon, the flow is smooth and runny. If it happens to be runny, add 1/4 cup of flour + 1 tsp of cornstarch and stir well)..add more flour if required with the said ratio(1/4 cup flour + 1 tsp cornstarch) and make the right consistency. After adjusting to the right consistency, let the batter sit for 15 minutes before frying.

Hope this recipe will help you to make perfect Jalebis :)… Happy piping jalebis..:)