Jalebi was born in North India but soon became popular all over India. It is one of the top 10 sweets preferred in India. It is served during RAMADAN as well as DUSSEHRA & DIWALI.
Jalebi and milk is a very popular breakfast in North India. It is served with FAFDA in Gujarat. Also Rabdi is amongst the commonest accompaniments.
- 1 cup All purpose flour/Maida
- 2 tablespoon cornflour
- 1/4 teaspoon baking soda
- 2 tablespoon yogurt / curd
- 5 tablespoon water (or as required)
- 1/4 teaspoon yellow food colour (optional)
- 1 cup sugar
- ¼ cup water
- ¼ tsp saffron strands / kesar (optional)
- 1 tablespoon ghee
- Oil for deep frying
Preparing Sugar syrup :-
- Take 1 cup sugar in a pan and add ¼ cup water.
- Keep stirring on low flame.
- Switch off the flame and add ½ tsp lemon juice.
- In a mixing bowl, take ½ cup all purpose flour or maida, 1 tsp corn flour, 1 tsp curd.
- Mix all the above ingredients with a spoon.
- Then add half tsp vinegar and 5 – 6 tsp water.
- Mix well in round circular directions for 4 minutes.
- Now add baking soda and give a gentle mix.
- You will see small bubbles on the top.
- Now pour this batter in piping/ziplock bags carefully.
- Cut a small opening so as to pour desired thickness jalebi
Frying jalebis :-
- Heat oil in a pan and add 1 tbsp of ghee. Ghee gives a better flavour.
- Now squeeze the bag and make round spirals with the batter.
- When one side is partly cooked, turn over and fry the other side.
- Fry till the jalebis are a light golden.
- Then immediately drop the fried jalebis in the warm sugar syrup.
- Dip and turn over so that both sides are coated with the syrup.
- Serve jalebis hot, warm or at room temperature with your favourite accompaniment.