JALEBI

JALEBI

Crisp, orange and coiled Jalebi is loved by all of us. You will be surprised to know that Jalebi is not Indian but a West Asian or a Persian import. Jalebi did not originate in India but is a version of west Asian 'Zolabiya' or 'Zalabiya'.  

In 13th century, noted writer Muhammad bin Hasan al-Baghdadi, collected all the dishes of the time and featured them in his cookbook, 'Kitab-al-Tabeekh', where Zalabiya was mentioned for the very first time. Persian traders and artisans on the Indian shores, in the medieval times, introduced 'Zalabiya' to Indian cooking. Then onwards it became an integral part of Indian cuisine. 'Zalabiya' began to be known as 'Jalebi' in India.

Homemade Crispy Jalebi Recipe

It is made by deep frying maida (all-purpose flour)  batter in circular shapes, which are then soaked in sugar syrup.

Sharing traditional method of making Jalebis at home easily.

Ingredients:

Refined flour (maida): 1 cup

Yogurt: 1/2 cup

Sugar: 3 cups

Milk: 1 tablespoon

Saffron (Kesar): a few strings

Ghee for deep frying

Yellow/ saffron food colour : a pinch

Method:

Step 1)

Whisk refined flour, yogurt and water to make a smooth and pouring consistency batter. Cover it. Keep it in a warm  place to ferment for 20-24 hours.

Step 2)

After 24 hours, take the fermented batter and Beat it  for 10-12 minutes. Mix food colour into it.

Step 3)

Cook sugar with water ( 2 cups)  in a pan. Stir it continuously, till the sugar dissolves.

Add milk and when the scum rises to the top, collect it with a ladle and discard.

Add saffron and cook with continuous stirring till the syrup reaches one string consistency. Keep the sugar syrup warm.

Step 4)

Heat ghee in a kadai on medium flame. 

Pour some batter onto a Muslin cloth and make a tight potli. Squeeze round spirals into the hot ghee. For this  the muslin cloth filled with the batter is squeezed with adequate pressure from top to make concentric circles from inside to out.

To make Jalebis easily you can use sauce bottle available easily in market. Fill the batter into it and squeeze to make concentric circles from inside to out.

making Jalebis with a sauce bottle

Deep fry them till they are evenly golden and crisp. Take them out from ghee. Place them on a perforated sieve to remove excess ghee.

Step 5)

Soak in sugar syrup for 2-3 minutes. The sugar syrup should not be hot as if you soak Jalebis in hot syrup, the Jalebis will turn soft. 

Once the Jalebis soak the sugar syrup well, they are taken out to serve. 

Serve hot.

Crispy Jalebis

Notes:

• Jalebi is best paired with a dollop of creamy Rabdi.
• Jalebi is eaten with curd  in North India.
• You can have Jalebis alone, or with a Samosa. 
• A glass of milk with crunchy hot Jalebis  is favourite breakfast meal in several Indian houses.
• Jalebi- Fafda combination is loved in Gujarat.
• This dessert can be served warm or cold. 
• Time for fermentation of batter: 24 hours ( it may vary though)

Friends, I hope you will like Jalebi recipe. Waiting for your feedback.  Do like & share the blog and comment to give your valuable feedback.

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Thanks

Happy Cooking!

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