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Crispy Jalebi
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Crispy Jalebi

Jalebi is a warm crispy, delicious treat. It can best be described as funnel cake. In my home town jalebi was a breakfast treat like pancakes, especially when they were served with kachori (puffed fried bread filled with spicy dal).  I know jalebi is mostly served as a dessert, but for me jalebi still makes the best breakfast treat.
Course Dessert
Cuisine Indian
Keyword jalebi
Servings 8 people

Ingredients

for Batter

  • 1 cup all-purpose flour, minus 2 Tablespoons
  • 2 tablespoons corn starch
  • Pinch of citric acid
  • 1 teaspoon oil
  • 1 teaspoon Yeast
  • 1-1/2 cup lukewarm water

for Syrup

  • 1-1/2 cups sugar
  • 3/4 cup water
  • 4 cardamom crushed
  • A few strands of saffron
  • Few drops lemon juice
  • Oil to fry

Instructions

for Batter

  • Sift the all-purpose flour and corn starch together, add the citric acid, and yeast mix it well.
  • Add the water slowly to make a smooth batter, add oil and mix it well. Batter should be pourable consistency of dosa.
  • Set the batter aside in a warm place for about half an hour. Make sure the batter is not over-ferment. After fermenting the batter will be a little lacy.

for Syrup

  • Boil the sugar and water together. Add the lemon juice, cardamom and saffron. (The lemon juice keeps the mixture from crystallizing). Boil for 2-3 minutes until syrup is about sticky to fingers but has not formed a thread. Turn off the heat.

for Jalebi

  • Heat the oil in a flat frying pan about one inch deep. To test, put one drop of batter in the oil. The batter should sizzle and rise into a ball without changing color right away.
  • Fill the Jalebi batter into a piping bag with a #3 nozzle. You can also use an empty ketchup or mustard bottle. That’s what I am using.
  • Squeeze the Jalebi batter out into the hot oil in pretzel shapes about three inches in diameter.
  • Fry the jalebis until light golden brown on both sides. Take them out, wait for a minute then transfer them into the warm syrup. Let the jalebis soak in the syrup for about half a minute, take them out. Repeat the process.
  • Jalebies are ready to serve.

Notes

Variations
  1. Sprinkle sliced pistachios and almonds, cinnamon powder, coco powder, or sugar powder over the jalebis for a creative touch.
  2. Serve jalebis with malai (a milk reduced by boiling to about one-third of its original quantity.