Instant Jalebi | How to make Jalebi Recipe | Flavour Diary

Jalebi's are one of the popular indian sweet/dessert . These are deep fried and soaked in sugar syrup, When it is perfectly soaked, these spiral tunnels are filled with sugar syrup. When ever you take a bite you will have a crunch with moistness. You can have it as it is or dip in warm milk. Sooo yum ( mouth is getting watery) . 

Memories of this delicious dish as a kid are many but one among those is, when my dad  get these to home, i used to gobbled up 250gm at one shot.. crazy isn't it hehe... Even now  i do this hehe.... Let's get cooking these yummilicious spirals.

Level: Easy Moderate

Prep time: 5 mins + 30mins (resting)
Cooking time: 35 mins
Makes : 15-20

Ingredients

All purpose flour (maida) - 1 cup (120 gms)
Corn Flour - 2 teaspoon
Instant Dry yeast - 1 teaspoon
Yogurt (curd) - 1 tablespoon
Oil - 1 teaspoon
Sugar - 1 teaspoon
Warm water - 3/4 cup (160 ml)

For Sugar Syrup 
Sugar - 1 Cup (200 gm)
Water - 1 Cup (240 ml)
 Lemon juice - 1/2 teaspoon
Cardamom pods - 3 crushed
Pinch of Saffron
orange colour as required



Directions

• In a bowl mix 1tsp sugar, yeast and warm water and set aside for 15 mins. After 15 mins yeast will ferment ( it will smell differently) (fig 1).
•  Mix rest of the jalebi ingredients in yeast bowl. Make sure there are no lumps cover and rest for another 15 mins.
• While the batter is resting, make the sugar syrup. In a pan add sugar, water, saffron, colour and cardamon pods and cook for 15 mins on medium heat until one string consistency. Add lemon juice. 
• Heat oil in a pan for frying jalebi's. Mix the batter well and pour it in ketchup bottle or a ziplock bag with small hole.
• Oil should be on medium heat, When you drop little batter it should slowly float up. Pour the batter in spiral motion and a line in between (So that the jalebi will be sticked as one (fig 2)).You should be able to see the shape while you pour the batter once done, jalebi should float up. That is the right temperature to fry. (fig 3)
• Fry till light brown on both sides and directly dip in the sugar syrup for a minute. Dip on both sides.

Tips

• If oil is too hot then the jalebi's will splatter away while dropping the batter in the oil and if oil is cool then the jalebi's will not float to top and absorbs lot of oil.
• Sugar syrup should be warm or little hot.

Practice makes these beauty more tastier.