Jalebis are small, bright yellow or orange, web-shaped cakes similar to funnel cakes. They are popular celebrations and street cakes.
I simply love this recipe, it's instant and the jalebis come out so crispy, yet juicy. Give this a try, you'll love it!!!
You will need
For batter
1/2 cup Maida/ All purpose flour
1/4 cup Urad Flour
1/2 tsp citric acid
1/2 tsp baking soda
3/4 cup water (approx)
Ghee for frying
For Sugar Syrup
2 cups of sugar
3/4 cup water
2 pinches food coloring, either yellow or orange (optional)
few strands saffron (optional)
2 wedges of lemon
Method
Start by making the syrup for this for which take a saucepan and add the 2 cups of sugar, about ¾ a cup of water, and heat this up in medium flame. Stir occasionally until the syrup comes to a boil and the sugar is all dissolved.
Once the sugar syrup comes to a boil, add the food color and stir well. add a couple of lemon wedges in the sugar syrup, that prevent the syrup from crystallizing.
Cook for about one more minute in low-med flame. The syrup should be ready, to test add a drop of syrup in a bowl/plate, and let it cool for a minute. Touch with your index finger, and then stick your index finger and thumb and then gently-slowly pull off the index finger. A small thread should form also the syrup would be sticky, the syrup is ready. If it's forming a thick thread and more than one, add about 2-3 tbsp water to the syrup to get it back to a less than a single thread consistency. Switch off the flame and let it cool while we'll make the batter
Batter
To make the batter, In a bowl add the maida, urad flour, citric acid, and baking soda. mix well.
To make Urad flour, I just ground urad dal in my spice grinder.
Made it into a fine powder.
Slowly adding water while mixing well with your hand.
This will turn from this thick paste kind to a batter that is thick, but flows like a liquid, and is exceptionally smooth and is kind of stringy if you touch your finger and pull back.
Mix well and then transfer the batter to a disposable piping bag or a zip lock bag or a squeezy ketchup bottle. Snip the bottom of the piping bag using a pair of scissors. Be sure to cut small, because you can't make it smaller if you make the hole bigger. Also, it is not only the hole's diameter which determines the thickness, but the pressure of your hands also plays a great role as well.
Heat Ghee in a frying pan. Before making jalebis, make sure the syrup is warm neither hot nor cold. We want to make sure the syrup is good enough for us to dunk the jalebis.
Once one side is cooked, flip the jalebis using a tong
Cook the jalebis in medium flame till its well cooked, almost all bubbles are gone and it looks firm and is starting to golden and is slightly golden..Now's the tricky part, you need to be as fast as you can. Keep a tong in one hand and a skimmer in another.
Using the tongs pick the jalebi and immediately dunk it inside the syrup for 10-20 seconds. Make sure the Jalebis are submerged in the syrup and not just coated.
The Jalebis will absorb the sugar syrup and the color. Remove from the sugar syrup and arrange in a serving plate
Repeat till you finish all the batter.
Jalebis are best served warm. Offer to Lord and enjoy His juicy remnants.
Can I taste ???
Just one more .............. Promise, this is my last one !!!
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