Jalebi Recipe - Easy to Make at Home Recipe

Jalebi Recipe

Diwali is one of the most celebrated festivals by Indians, no matter in which part of the globe they live in. The preparations for the festivities of this occasion begin months in advance and cooking of various scrumptious sweet delicacies is a major part of the event. Jalebi is a complex looking sweet. Its savory taste is not only loved by Indians but has earned it fans across the globe. Though made at various festive occasions, it is also one of the regularly indulged in sweet by people across India, that a have a weakness for sweets. Its lip smacking taste along with radiant orange color and interesting shape makes it stand out in the plethora of desserts prepared on Diwali. This festive season try making this mouthwatering dish at your home, with the help simple Jalebi recipe given below.

Ingredients:

4 cup Flour (maida)

3 tbsp Semolina or rice flour (fine grained)

1/2th tsp Baking powder

2 tbsp Curd (plain yogurt)

2 cups Warm water

1 tsp. Saffron threads (slowly dry-roasted and powdered)

5 cups Sugar

4 cups Water

1 tsp Green cardamom seeds powder

3 tbsp Kewra water or rose water

Ghee or vegetable oil for frying

Preparation:

First of all take a bowl, put in it 3/4th cup of water and mix well with the flour, semolina or rice, then add baking powder as well as curd to the mixture and whisk it well.

Now, add remaining water and 1/8th tsp of saffron powder to the mixture and keep stirring until the paste becomes smooth.

Keep the mixture for about 2 hours to ferment and whisk again before use.

Next, make single string syrup, by mixing sugar into water and add saffron along with cardamom powder in it, as a final touch.

Now as the crucial step, place a kadhai on low flame and heat oil in it. Then pour the rested batter in a steady stream into the kadhai to form coils. Make a few at a time.

Fry them deeply until they turn in light brown color.

Take out the Jalebis from the kadhai and drain the excess oil on a kitchen paper, then immerse them in the syrup.

Keep the Jalebis soaked the syrup for at least for 4 to 5 minutes.

Finally take them out of the syrup and serve hot.