As my currently favourite tv-series are having their midseason break (most painful days of the year), I’ve accidently meanwhile jumped into the indian soap opera “Diya Aur Baati Hum”. Grandma likes to watch it daily so I just gave it a try.. But what can I say – it’s totally different genre compared to what I usually watch (Bones, TVD, Quantico, NCIS, Grey’s etc.).
Two things to tell about this show: 1. Great lifeadvice. 2. You see someone making jalebi at least 3 TIMES PER EPISODE.
So unfortunately.. Today I just reached the amount of episodes required to convince me making it myself. And that actually went pretty good and was quickly-well-eaten-away by people at home. But as you can see.. creating the shape was a tricky part. But okay effort for a first try, I hope.
You can either jump down to the recipe.. or if you are one of them thinking “wt* is Jalebi” let me clear this out for you =)
Jalebi is a round spiral shaped (or with my results: supposed to be) traditional indian sweet. Very crispy and very sweet. You start making a basic flour batter to make the fried spirals which is then soaked in sugar syrup. It’s kinda similar to funnelcake.
Makes about 25 jalebis
For the sugar syrup:
1 cup water2 cups sugar
2 tsp lemon juice
For the jalebi batter:
128 gr. flour
1 tbsp Gram flour
1 tsp orange food colour (powder)
1 tbsp melted butter (or ghee)
2-3 tbsp lukewarm water
1 tsp sugar
1/2 tsp yeast
Sugar syrup – Preparation
1. Add the sugar, water and cardemom and bring it up to high-heat while stirring.
2. Keep constantly stirring as it’s boiling.
3. After about 10 minutes it’s time to check the thickness consistency. Take two drops of syrup on your fingertips (index and thumb) – if you see one sugar-string between your fingertips while your pulling them away from each other, it’s ready =)
4. Now turn off the heat and add in the lemon juice. The lemon juice will prevent the syrup from crystallizing as we prepare the jalebis.
Batter – Preparation
1. Start making the yeast mixture: Mix lukewarm water, sugar and yeast together. Set aside for 15 min.
2. Now start making the batter when the yeast is ready. Put flour, gram-flour, orange food colour, melted butter and the yeast mixture in a bowl. Mix together the ingredients while adding water as needed. Keep stirring until you get a nice even batter – with a smooth but sticky consistency.
3. Use the batter within the next 10-15 min. or the batter will get dry.
3. Heat the pan with oil. Pour the batter into a piping bag. Before making the jalebi into the oil, take a spoon and drop some batter into the oil to check if the oil is ready. If the batter floats, it’s ready. If not – wait, wait =)
4. Cut off the end of the piping bag. Imagine the size of the hole to create the size of you jalebi “tube” – so don’t cut off too less or too much. Big tubes will give you not-so-crispy jalebi, and too small tubes will easily get burned while frying.
5. Now make the round spirals in the oil with circular movements (Tricky the first time. It’s all about practice, I guess.)
6. The jalebis only need few seconds on each side (5-6 s. or so). It’s crazy how fast it goes.. be aware! :O :O
7. Soak the jalebis in the sugar syrup. I personally like to do it very quick as I prefer it less sweet.. And sometimes I feel like the syrup sticks too much to the jalebis and destroys its crispyness. But it’s totally up to how you like your jalebi!
I would recommend to serve them hot.. it’s just sooo delicious when it’s freshly-made! Enjoy 8)