Ingredients for making jalebi

  1. Flour (wheat) 2 cups
  2. Yogurt (plain) 2 teaspoons
  3. Water (warm drinking water) 1.5 cups
  4. Semolina (or ground rice) 1.5 teaspoons
  5. Soda (or baking powder) a quarter teaspoon
  6. Sugar 4 cups
  7. Lemon juice (freshly squeezed) 1 tablespoon
  8. Vegetable oil (for frying) to taste
  • Main ingredients
  • Serving 8 servings
  • World CuisineAsian, Oriental

Inventory:

Frying pan, Saucepan, Glasses, Bowl, Whisk (or mixer), Towel, Confectionery syringe, Skimmer

Cooking jalebi:

Step 1: Cook the dough.

To prepare the dough, mix two cups of flour and a half teaspoon of semolina (or ground rice) in a bowl. Then add a quarter of a teaspoon of soda (or baking powder) and two teaspoons of yogurt to a bowl with flour. Next, carefully pour into a bowl about one and a half glasses of warm drinking water. Take a whisk and mix all the ingredients thoroughly. Our dough should turn out liquid and without lumps, like pancakes. The dough must be placed in a warm place for fermentation, after covering it with a towel (for about 2 hours). The traditional recipe says that the dough must be left to roam for the whole night, but 2 hours is enough for us.

Step 2: Cook the sugar syrup.

To prepare the syrup, we need to mix 4 cups of sugar with 2, 5 cups of water. Mix well and then add another 1 tablespoon of lemon juice. The syrup must be boiled over medium heat for 5 minutes. Then leave it to cool.

Step 3: Cooking the Jalebi.

Traditionally, jalebi are baked in the form of a spiral, and for this we need to squeeze out the dough in a thin stream. In India, a plastic bag with a small hole in the corner is used for this purpose. But we will use a confectionery syringe. We put on the fire to heat the pan, after pouring vegetable oil into it. As soon as the pan heats up, we begin to squeeze the spirals out of the dough using a pastry syringe. Vegetable oil should be enough so that the spirals float on the surface without touching the bottom of the pan. The dough should be tried to squeeze out quickly, as it first sinks, and after a couple of seconds it floats to the surface. First, fry the jalebi on both sides until golden brown. This will take about 30 seconds on each side. We will pull out the jalebi with the help of a slotted spoon. After that, we need to let the oil drain. Now you need to immerse the jalebi in sugar syrup. But, remember, you need to immerse for no more than 15 seconds, since the jalebi should be crunchy, and not get wet from the syrup.

Step 4: Serve the jalebi.

As soon as we dipped all the jalebi in sugar syrup, we can put them on a tray so that they cool and dry. Jalebi are ready. Jalebi can be served with hot drinks. Enjoy your meal!

Recipe Tips:

- - Properly prepared jalebi should be soaked in syrup and at the same time remain crispy.

- - If there is no warm place where you can put the dough for fermentation, then put the bowl with the dough in a bowl of warm water and change the water as necessary so that it remains warm all the time.

- - After you soaked the jalebi in syrup, you can sprinkle them on top with poppy seeds or sesame seeds, and only then put them to cool.