Garma Garam Crisp Jalebi Recipe

Garam Jalebis

The Indian word 'jalebi' is derived from the Arabic word 'Zulabiya' or the Persian 'Zolbiya'. This dessert can be served warm or cold. They have a somewhat chewy texture with a crystallized sugary exterior coating. Citric acid or lime juice is sometimes added to the syrup, as well as rose water. This recipe was brought to Medieval India by Persian-speaking Turkic invaders. In 15th century India, jalebi was known as 'Kundalika or Jalavallika'.

It is famous in Uttar Pradesh, Bengal, Odisha, Rajasthan, and Madhya Pradesh. A variant is Chhena Jalebi (Chhanar Jilip), prepared with chhena (cottage cheese) in Bengal and Odisha, Imarti in North, Rabdi jalebi as special delicacy, Jangiri in South India, Jaleba in North India. Jalebi is eaten with curd or rabri (North India) along with optional other flavours such as kewra (scented water). This is then soaked in a sugar syrup flavoured with cardamom and saffron. In Iran, the sweet was traditionally given to the poor during Ramadan.In Christian communities in West Asia, it is served on the Feast of the Theophany (Epiphany), often with dry sugar and cinnamon or confectioners sugar.

Ingredients for Sugar-syrup:

1. Sugar - 500gms

2. Water - 2 cup

3. Rosewater - 1 tsp (Add more if you like more essence)

4. Cardamom - 6 pieces

5. Saffron - a pinch of strands

jalebi on plate

Ingredients for Jalebis:

1. Chickpea flour/Besan - 1 cup

2. Rice Flour - 1 cup

3. All Purpose Flour/Maida - 3 cup

4. Baking soda - 1/2 tsp

5. Hydro/Sodium Hydrosulphite - 1/2 tsp

5. Vegetable oil - for deep frying

6. Ghee/Clarified Butter

Preparation:

1. Heat a pan on medium flame. Add 500 gms of sugar to 2 cups of water to prepare a thick syrup. This should be like one-string consistency syrup when pressed against fingers. When the sugar gets diluted in water, add 3 cardamom, saffron (optional). Stir and add 3 tbsp of ghee/clarified butter so the jalebis can absorb the most of it. Add dash of lemon juice to prevent crystallization.

Jalebi Sugar Syrup

2. Mix all dry ingredients, maida, rice flour, besan, baking soda (for making jalebis crispy), hydro (this is hazardous to health but the store-made jalebis add this).

Batter of Jalebi

Add water gradually to make a thick batter.

Thick pouring consistency

3. The dough is filled into a cloth/bottle and squeezed out a small hole using a circular hand motion.

My first Jalebi

The right amount of pressure has to be applied, else the jalebi can form lumps. Heat oil in a frying pan, add 2 tbsp of ghee and fry jalebis in hot oil + ghee immediately. Flip both sides and fry till light brown.

Jalebi fry in hot ghee

Put in the syrup immediately, press and hold the jalebis in syrup. It absorbs the sugar-syrup when hot, flip both sides and take out after about a minute or two.

I've found using ghee as the fat makes crispier food... whether it be paratha or jalebi.

Jalebis

Don't forget to share your thoughts if you liked it or not, and also your own innovative style in the comment section. Spread happiness☺

For more quick recipes, tune in to my blog .☺❤Go & Try it now !!!

© Copyright 2020, AahareBahare. All Rights Reserved

This work is licensed under a Creative Commons Attribution 2.0 Generic License.