Jalebi

(Jilebi)

Ingredients (Makes approx 25 jalebis) 
For Batter 
All Purpose Flour - 1/2 cup
Gram Flour (Besan) - 1 tsp
Yeast - 1/2 tsp
Sugar - 1/2 tsp
Cardomom Powder - 1/4 tsp
Warm Water - 1/3 cup (or as required)
Oil - to make dough
 
For Syrup
Sugar - 1 cup
Water - 1/2 cup
Cardomom Powder - 1/4 tsp
Saffron - 1/4 tsp
Lemon Juice (optional) - 1/2 tsp (I add it since I like them to be with a little sour taste)

Method
To make the batter 
1. Dissolve the yeast in warm water, mix well and let it stay for 10 mins.
2. Mix all the remaining ingredients to the yeast mixture and knead well with hand enough to make a ball and ensuring no lumps are left behind.
3. Keep this aside to ferment in a warm place (I place it in the oven) for around 2 hours.
 
To make the syrup 
1. Boil everything together on medium heat. 
2. Keep stiring continuously so that sugar dissolves well and doesn't settle at the bottom.
 
To make jalebis 
1. Heat oil in a frying pan. Fill the batter in a ketchup bottle. (You can also use piping bag with a nozzle)
2. Squeeze the batter out of the ketchup bottle in the hot oil in a shape of a jalebi. 
3. Fry the Jalebis until golden-brown on both sides.
4. Transfer immediately into the warm syrup and let them soak for around a minute to a minute and half.
 
Tips
    - I prefer Jalebis thin and crispy, they can alternatively be made thick. Jalebis should preferably be served hot.
    - If you like your jalebis to be orange in color, you can add orange yellow color to the batter.

Comment by simran chopra
I tried making jalabis for d first time and they turned out lovely following your recipe. My kids loved it. Thanks for the excellent & easy recipe. Keep up the Good work.

Reply :-
Thats good to hear. Enjoy!!

Comment by veda shirali
achi jalebi maan ko ba gayi jalebi
    
Comment by rfghj erfghjk
acha hai.. saalah

Comment by Moksha Gooriah
Hi, Jalebis look yummi. Before trying, I want to clarify one thing. In recipe - Ingredients portion last item is noted as Oil - to make dough and in method section, Step 2. "Mix all the remaining ingredients to the yeast mixture and knead well with hand enough to make a ball and ensuring no lumps are left behind."
I would like to know what consistency the dough should be? should it be the same consistency as bujji or dosa batters?
Please clarify...
Thank you for your time.
Regards
Moksha G.
 
Reply :-
The consistency of the dough for jalebis should be that of idli batter, dosa batter would be too watery.

Comment by sachi gupta
this recipe helped alot and the jalebi turned out to be very good........
thankyou...

Reply :-
Good. Try many more new recipes.

Comment by a keerthireddy g on 17 April 2010 03:14AM
i tried this on my hubby bday he njyd alott thanku very much

Reply :-           
Nice to hear that Keerthi!!

Comment by  mariam allam on 24 February 2010 04:18AM          
omggg i love indian food im egyptian but i have been doing indian food for a while and you are very precise about the ingrediants and directions my mouth is watering cant wait to try it
 
Reply :-
Do try it mariam and give your feedback. Feel free to ask  any doubts too.

Comment by alagu sundari on 09 June 2009 14:22PM   
nice jaledi

Reply :-
Thanks Alagu