Jalebi
Equipment
Ingredients
Batter
all-purpose flour (dry)
200 g
plain yogurt (room temperature)
120 g
baking soda (dry)
2 g
warm water (warm)
150 ml
Sugar Syrup
granulated sugar (dry)
300 g
water (room temperature)
240 ml
cardamom powder (dry)
2 g
saffron threads (dry)
0.2 g
Frying
sunflower oil (for deep frying)
500 ml
Instructions
Prepare the batter
Mix flour, yogurt and baking soda. Add warm water gradually to make a smooth, thick batter.
Rest the batter
Cover and let the batter rest at room temperature for 30 minutes to activate the fermentation.
Make the syrup
Combine sugar, water, cardamom and saffron in a pot. Simmer until syrup reaches one-string consistency.
Heat the oil
Heat sunflower oil in a wok or deep pan to 160-170°C for frying.
Pipe and fry jalebi
Fill piping bag with batter. Pipe spirals into hot oil, fry until golden and crisp on both sides.
Soak in syrup
Remove fried jalebi and immediately soak in warm syrup for 2-3 minutes.
Serve
Remove from syrup, drain excess and serve warm.
Original recipe
Storage
Best served fresh. Reheating may affect crisp texture.
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