Jalebi, a spiral shaped crunchy sweet dipped in sugar syrup, is the traditional Indian sweet. It is generally prepared during festivals. It is prepared with ghee traditionally but can be made with oil as well. It is best served hot with Rabri/ vanilla ice cream or other snacks.
A perfect dessert recipe which has a chewy texture with a crystallized sugary exterior coating.
There are two ways to prepare it:
In traditional method, batter prepared from maida is allowed to ferment naturally by resting the batter for upto 24 hours.
In instant method, the batter is prepared using yogurt and baking powder, also one can use eno fruit salt.
You can make jalebis at home by following any method you desire but Jalebi prepared by traditional method tastes better.
Citric acid or lime juice is sometimes added to the sugar syrup to prevent solidifying.
You can add saffron or rose water for flavouring.
Troubleshooting:
If the batter is too thick, jalebi will turn soft.
If it is watery, jalebi will turn flat and crispy.
Also temperature of the oil should be medium hot.
Add few teaspoons of maida and mix the batter well if the batter turns watery after fermentation.
Enjoy this recipe at home!
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