Jalebi
Jalebi is a popular, traditional South Asian sweet made by deep-frying a fermented flour batter in pretzel or circular shapes, which is then soaked in sugar syrup. It is known for being crispy, crunchy, and syrupy, often served hot or cold during festivals, weddings, and as a popular breakfast or street food item.
2 days
Normal
Ingredients
For how many people?
2 jalebis per person
For the syrup
Ingredient 1
Ingredient 2
Ingredient 3
Ingredient 4
For the Jalebi
Ingredient 5
Ingredient 6
Ingredient 7
Ingredient 8
Ingredient 9
Ingredient 10
Ingredient 11
Ingredient 12
Other ingredients
Ingredient 13
Directions
In a bowl, mix together the all-purpose flour, the cornstarch, the baking powder, and the baking soda. Mix well.
Add water to obtain a paste with a fluid consistency.
Cover the dough and let it ferment for 10 to 12 hours. Small bubbles will appear on the surface once fermentation is complete.
Once fermentation has begun, lightly whisk the dough.
In a saucepan, combine the water, the sugar, and the cardamom. Cook until the sugar is dissolved, then simmer the syrup until it thickens.
Turn off the heat and add the lemon juice.
Transfer the jalebi paste into a piping bag. The one I used had a very fine nozzle.
In a wok, heat the ghee (or sunflower oil).
Pour the batter into the hot oil, forming a spiral from the inside out. Once the spiral is formed, increase the heat to medium-high.
When the jalebis are crispy on both sides, add them directly to the hot sugar syrup and leave them for a few seconds.
Remove the jalebis from the sugar syrup and transfer them to a serving dish.
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Can be consumed with…
