Jalebi
Recipe information
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Cooking:
5 min.
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Servings per container:
-
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Source:

Ingredients for - Jalebi

1. 1 litre vegetable oil, for deep-frying -
2. flaked almonds or finely chopped pistachios, to serve -
3. 200g caster sugar -
4. small pinch of saffron -
5. 1⁄4 tsp green cardamom powder, or use regular ground cardamom -
6. 1 tsp lemon juice -
7. 125g plain flour -
8. 2 tbsp cornflour -
9. 1⁄2 tsp lemon juice -
10. 2 tsp natural yogurt -
11. 1⁄2 tsp turmeric, or a few drops of natural yellow food colouring -
12. 1 tbsp ghee -
13. 1⁄4 tsp baking powder -
14. 1⁄4 tsp bicarbonate of soda -

How to cook deliciously - Jalebi

1. Stage

First, make the syrup. Put the sugar and 100ml water in a pan set over a medium heat. When the sugar has dissolved, add the saffron and bring to the boil. Continue to boil for 5-6 mins until thickened and syrupy – the consistency should be like honey. Remove from the heat and add the cardamom and lemon juice – the lemon juice prevents the sugar crystallising. Set aside.

2. Stage

For the batter, put all the ingredients except the baking powder and bicarb, in a large bowl. Slowly add 150ml water and whisk for a few minutes until smooth, then add the baking powder and bicarb and stir well – it should be as thick as pancake batter. Pour into a squeeze bottle with a narrow tip, or spoon into a piping bag and snip off the tip so you have a small opening. Pour the oil into a large heavy-bottomed saucepan until it’s no more than two-thirds full and heat to 170-180C, or until a drop of the batter sizzles when added.

3. Stage

Carefully squeeze or pipe swirls of the batter directly into the hot oil – do this in batches (you should be able to fry four or five at once). Fry for 1-2 mins on each side until golden. Remove the jalebi with a slotted spoon to a plate lined with kitchen paper to drain, then, while still warm, dip in the syrup using tongs or a fork, turning to coat. Sprinkle over the flaked almonds or chopped pistachios. Serve straightaway or leave to cool.