Divine Swirlies – Hot ‘n’ Crisp Jalebi Served with Milk

Sonia Mangla successfully tries her hand at the crispy and festive traditional sweet known as Jalebi.
By Sonia Mangla

Thinking of one word Jalebi, What comes to mind ? Hmmm…. Piping hot, crispy, sinfully sweet, flavor-full, festive, mouthwatering… the list goes on and on and on. It has taken me quite long to muster some courage to give this treat a shot. As you see shape ain’t perfect but it wasn’t a bad output. Infact this had my family drooling for more. If you love Indian food you HAVE to LOVE this… enjoy.

4.5 from 2 reviews
Divine Swirlies - Hot 'n' Crisp Jalebi served with Milk
 
Prep Time
Cook Time
Total Time
 
Author:
Recipe Type: Dessert, Sweet
Serves: 4-5
Ingredients
  • All-Purpose Flour – ½ cup
  • Gram Flour or Besan - 1 Tsp
  • Rapid Rise Yeast – ½ tsp
  • Corn Starch – ½ tsp
  • Oil or Ghee – ½ tsp
  • Yogurt – ½ Tbsp
  • Warm Water – ⅓ cup
  • Saffron - A pinch dissolved in 1 tsp warm milk.
  • Orange food color - 2 drops (mix with water or milk above)
  • And Cooking Oil to Fry (add a tsp of pure ghee for aroma)
  • For Syrup:
  • Sugar – 1 cup
  • Water – ½ cup
  • Saffron – Few Strands
  • Cardamom Powder – A pinch
  • Lemon Juice - 1 tsp
Instructions
  1. In a mixing bowl, thoroughly mix all dry ingredients, Rapid Rise Yeast and Corn Starch.
  2. Now dd Oil or Ghee, Yogurt and Water (with color) and mix well till all lumps are dissolved & batter is smooth..
  3. This batter now needs to sit in a warm/humid place for the yeast to rise.
  4. A good idea is to give it a water bath, which in our case can be a bigger bowl with some warm water.
  5. Cover the bowl with a damp cloth & allow the batter to rest for 30 minutes.
  6. After the batter has been resting for 15-20 mins, we will start making the sugar syrup and pre-heating cooking oil for deep frying the jalebis.
  7. For Syrup:
  8. In a heavy bottom pan, add Water, Sugar and Saffron.
  9. Cook for 15 minutes on medium heat or until the temperature reaches 200F/95C.
  10. Reduce flame to a low simmer and add Cardamom Powder and Lemon Juice. Mix well.
  11. For Syrup:
  12. In a heavy bottom pan, add Water, Sugar and Saffron.
  13. Cook for 15 minutes on medium heat or until the temperature reaches 200F/95C.
  14. Reduce flame to a low simmer and add Cardamom Powder and Lemon Juice. Mix well.
  15. Allow Jalebis to remain in the syrup for just a minute use a kitchen tong to flip & let both sides soak syrup, shake off excess sugar syrup and quickly move to a plate.
  16. (Important tip to share - Maximum time for this exercise is 1 minute, else you're gonna get these soggy).
  17. Continue frying remaining jalebis & repeating steps as above.
  18. Enjoy jalebis piping hot or allow to cool.
5 Comments
    1. Hello! I agree, some steps missing. I was very interested in making these cuties. Can you tell how you piping them? Thank you!

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