Jalebi

Jalebis are such a yummy mouth drooling Indian Sweet that everyone in my home goes crazy about, especially my son. Those days when I was staying in northern parts of India, we get Garma Garam jalebis(Hot-hot jalebis) with tandi(cold) Rabdi. It tastes so heavenly. I personally like it dipped in Rabdis. But it tastes awesome as such too. I saw My mom makes it without fermentation and saw the addition of Eno fruit salt in a TV show while making apple Jalebis. I have adjusted the ingredients according to my taste buds.

Here goes the recipe of yummy jalebis. 

Ingredients

For Jalebis:

Maida	1 Cup Flat
Lemon Juice(Can replace with Vinegar, see notes)	1 tsp
Curd	1 tblsp
Yellow food Colour	A pinch
Fruit Salt (Eno)	1 tsp
Water	2/3 cup +1/8 cup
Corn flour	2 tsp
Oil+ Ghee (optional,see notes)	½ cup-3/4 cup

For Sugar Syrup:

water	¾ cup
Lemon Juice	1/8 cup
Sugar(see notes)	2 cup

Method:

• In a vessel, add sugar and water and boil until 1 string consistency(i.e if you wipe the syrup from the back of ladle and spread between your fingers, a fine string will form). You can also switch off flame when it is about to form one string consistency.

• Once done, add lemon juice mix well and switch off the flame.
• Now, take a bowl, add maida, corn flour, curd and lemon juice. Mix well.

• Add water , yellow food colour and mix to form a batter of dropping consistency.

• Now, add Eno salt and mix well with a hand whisk. Bubbles will form and batter will become light (will appear like fermented dosa batter).

 

• Pour the batter in Empty ketchup bottle .(alternatively, you can use a ziploc cover with a small hole made with a hot needle, but using a ketchup/squeezer bottle is convenient and also makes nice shape). The following pic shows the image of an empty bottle and the bottle filled with batter.

• Heat oil in a FLAT BOTTOMED pan. The oil should be hot but not fume. Lower the flame.

• Make small swirls in hot oil. While doing this, join the ending tip with the inner layer(this way, the jalebis wont separate).

                                                               

• Fry until crisp and drain in kitchen towel.Dip in Sugar Syrup, for around 2 minutes and remove. Serve.

• This is a dish that is served hot with Cold Rabdis in North India.

Notes:

• I used granulated sugar . adjust the sugar level based on your taste. I’m sweet-toothedJ
• If using Vinegar for batter, reduce it to ¾ tsp since Vinegar has quite a strong taste as compared to lemon juice.
• Adding ghee for frying the jalebis gives a nicer texture but it it completely optional.