This deep-fried syrup-coated sweet is popular around India as well as the Middle East and North Africa.
By Anamika Sharma

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This deep-fried syrup-coated sweet is popular around India as well as the Middle East and North Africa.
Recipe Type: Dessert
For the Batter:
  • ½ cup All Purpose flour (Maida)
  • 1 teaspoon Gram flour (besan)
  • ½ teaspoon yeast
  • ½ teaspoon oil
  • ½ teaspoon sugar
  • About ⅓ cup of lukewarm water (as needed to prepare a look-alike pancake consistency batter )
For the Syrup:
  • 1 cup sugar
  • ½ cup water
  • Cardamom powder a pinch
  • Saffron few strands
  • 1 teaspoon of lemon juice
  • For deep-frying
  • Oil
For making the Batter:
  1. Dissolve the yeast in warm water and let it rest for about 5 -7 minutes.
  2. Mix the flour, besan (gram flour), oil, and sugar together preferably in a ceramic bowl.
  3. Now add the yeast solution and mix well, ensure that there are no lumps and the batter is smooth.
  4. Keep the batter aside and let it sit in a warm place for one hour or little more but ensure you don’t over ferment it by putting it in warm place for more time.
  5. After an hour the batter will be fermented and will become little sticky and lacy.
  6. For making the Syrup:
  7. Boil the sugar and water together. Add the lemon juice and saffron and let it boil on low to medium heat till it reaches a single thread consistency.
Making Jalebis:
  1. Heat the oil in a kadai or a flat frying pan .
  2. Fill the Jalebi batter into a piping bag or you can use an empty bottle like I used.
  3. Squeeze the Jalebi batter out in the hot oil to form coils shape and keep repeating it.
  4. Deep fry them until they are golden and crisp all over but not brown.
  5. Remove from the kadhai and drain on kitchen paper.
  6. Allow it to cool for few minutes.
  7. Let jalebi soak in the hot syrup for about a few seconds and take out.
  8. Serve hot.

Anamika Sharma

Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for good 15 years. Her mission is to spread the love for Indian cooking to all those who wrongly think it’s too difficult. She loves to cook for her family, specially her kids. Besides cooking she also enjoys photography and traveling. MAD – making a difference is a word she chose to describe her Indian cooking site. Cooking always meant to her to be maddening and now she is mad about cooking.

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