How To Make Jalebi
Fry up this sweet jalebi recipe for dessert. A crispy funnel cake deep fried and glazed in a sweet syrup. A simple and light dessert made the Indian way.
- In a small bowl mix together all-purpose flour, cornflour, baking soda, ghee, and food color.
- For the batter, add hung curd and water to the flour mixture. Mix well until slightly thick. Set aside to ferment for 8 to 10 hours.
- To make the sugar syrup, heat water in a pan over medium flame. Stir in sugar until fully dissolved. Simmer syrup until it attains one string consistency. Add saffron, cardamom powder, and rose essence. Stir and turn heat off.
- Heat oil in a pan over medium flame. Transfer the jalebi batter to a muslin cloth with a hole or squeeze bottle.
- Squeeze out batter in a cicular motion to make spirals. Move from inside to outside. Fry jabelis on both sides until crispy and golden.
Soak the Jalebis in sugar syrup and serve
- Soak jabelis in warm sugar syrup for 3 to 4 minutes. Do not soak for too long or jabelis will go limp and soggy.
- Transfer jabelis to a tray lined with foil. Top off with creamy rabri and serve warm.
To make the jalebi even more delicious, add a little bit of ghee to the batter, this will give your jalebi that perfect aroma. To the crispy Jalebi, don't forget to ferment the batter overnight.
- Sugar: 62g
- Calcium: 80mg
- Calories: 3268kcal
- Carbohydrates: 233g
- Cholesterol: 559mg
- Fat: 261g
- Fiber: 3g
- Iron: 3mg
- Monounsaturated Fat: 99g
- Polyunsaturated Fat: 10g
- Potassium: 149mg
- Protein: 7g
- Saturated Fat: 139g
- Sodium: 87mg
- Vitamin A: 49IU
- Vitamin C: 1mg
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