This deep-fried syrup-coated sweet is popular around India as well as the Middle East and North Africa.
For the Batter:
- 1/2 cup All Purpose flour (Maida)
- 1 teaspoon Gram flour (besan)
- 1/2 teaspoon yeast
- 1/2 teaspoon oil
- 1/2 teaspoon sugar
- About 1/3 cup of lukewarm water (as needed to prepare a look-alike pancake consistency batter )
For the Syrup:
- 1 cup sugar
- 1/2 cup water
- Cardamom powder a pinch
- Saffron few strands
- 1 teaspoon of lemon juice
- For deep-frying
For making the Batter:
- Dissolve the yeast in warm water and let it rest for about 5 -7 minutes.
- Mix the flour, besan (gram flour), oil, and sugar together preferably in a ceramic bowl.
- Now add the yeast solution and mix well, ensure that there are no lumps and the batter is smooth.
- 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.
- After an hour the batter will be fermented and will become little sticky and lacy.
- For making the Syrup:
- 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.
- Heat the oil in a kadai or a flat frying pan .
- Fill the Jalebi batter into a piping bag or you can use an empty bottle like I used.
- Squeeze the Jalebi batter out in the hot oil to form coils shape and keep repeating it.
- Deep fry them until they are golden and crisp all over but not brown.
- Remove from the kadhai and drain on kitchen paper.
- Allow it to cool for few minutes.
- Let jalebi soak in the hot syrup for about a few seconds and take out.
- Serve hot.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dessert