Jan 3, 2014

Jalebi... Instant jalebis without using yeast

Jalebis .... oh my god!!!!! the name makes my mouth water. In my home everyone loves jalebis. My hubby and me are very big fans of this wonderful dessert and now my kids are no less. We cant even wait till all are done. The moment they are out of the pan ans then out the syrup, they have to be served. We like it nice and warm

The best ones we fell in love with were a time when we were dining at a punjabi restaurant. OMG they serve the best jalebis ever. Those were the ones which made me crazy about these sweet little treats. I knew I would sure try it when I have a kitchen of my own. And yes I did .... as soon as I got a chance. It has always been a pleasant experience every time I make it and we have it. Love it always

This recipe is to make instant jalebis which means just no waiting to enjoy ;). I make this without using any yeast which means no  fermentation in any way. It tastes the same good way as other versions

Serves... 4 ppl
Serve option... Hot

This is what u'll need....

For jalebis ->

Maida - 1/2 cup
Sugar - 1/2 tspn
Curd - 1 tbspn
Food color - a pinch
Baking powder - 1/4 tspn
Water - 1 around 1/2 cup

For syrup ->

Sugar - 1 cup
Water - 1/2 cup
Lemon juice - 1 tspn 
Cardamom pwdr - 1/8 tspn

Here is the stir....
  • Let us start by making the sugar syrup first. Mix sugar and water and let it come to a string consistency. Add cardamom powder and lemon juice. Lemon will stop the sugar from crystalizing once the syrup is made. You can actually start working on making the jalebis while the syrup gets ready
  • Take half a cup of APF/maida in a small wide working bowl
  • Spoon in curd into APF. Add a pinch of orange/yellow food color to this followed by a teaspoon of sugar
  • Pour little water into this and whisk everything together. Check for the consistency to adjust water. The final result should be a little thinner than dosa batter. If the batter turns too thick the jalebis will turn out very hard and will take a long for cooking. So you might want to add a little water in this case. If the the batter turns out very runny, you might not be able to make the jalebis as the batter will not flow into the oil in a single thread. It will keep breaking before it can take the shape of jalebi. Finally the mixture should be very smooth with no lumps peeking around

  • Heat up oil in a shallow pan. I would suggest something like a nonstick frying pan, the flat-kind
  • While oil is getting ready, mix baking powder and stir till it completely blends in the mixture
  • Pour this into a ketchup bottle, or any such bottle with a nozzle-end. This will help us make the process easier
  • When the oil is hot quickly squeeze in batter moving your hands in a circular manner trying to catch up with a jalebi shape as much as possible
  • Fry this on medium heat flipping couple of times during the course. Let it cook till the jalebis turn crisp but not brown
  • Keep the sugar syrup warm and not very hot. Remove the jalebis from oil and put them in the sugar syrup. Flip and turn to make sure sugar syrup is evenly coated on both sides. Remove from syrup and transfer to a serving bowl
  • Serve warm and enjoy the delicacy

  • When frying, make sure you dont let the jalebis brown too much
  • Turn off the flame when sugar syrup turns to single-string consistency
  • Dont drop jalebis in very hot oil, else they will pick up cooked color but stay uncooked from inside

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