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A well cooked jalebi simply melts in your mouth. Follow the recipe in this article to make some enticing and mouth-watering jalebis on this Diwali.
Jalebi is a popular Indian sweet prominent all over the country round the year. Prepared from maida, jalebi is the preferred sweet on any event, festival and occasion. Jalebi making is a delicate job, as it doesn’t take much time to turn brown from golden while it is being fried in piping hot ghee. A number of ingredients go into the making of jalebis, like baking powder, saffron, cardamom, rose water, and so on. However, the main component for ensuring smooth, crisp and tempting jalebis is yoghurt or curd. There are basically two types of jaleblis, namely, orange and yellow, which are popular everywhere. Here, we have provided an easy-to-follow recipe to make juicy jalebis at home. Try them out!
- 2 cups All-Purpose Flour (Maida)
- 1½ tsp Semolina (Suji)/Rice flour
- 2 tsp Curd (Plain Yogurt)
- 3 cups Sugar
- 2½ cups Water
- ¼ tsp Baking Powder
- 1½ cup Warm Water
- ½ tsp Green Cardamom Seeds Powder
- 1½ tsp Saffron Thread (roasted and powdered)
- 1½ Kewra Water/Rose Water
- Ghee (for deep frying)
- Take all-purpose flour, semolina, curd, baking powder and ¾ cup warm water in a ceramic bowl and mix them well using a whisk.
- Next, add the remaining warm water and a pinch of saffron powder and mix well until the mixture turns soft. The mixture needs to be kept aside for fermentation for about 2 hours.
- Combine sugar and 2½ cups of water. Set it for heating on the stove.
- When the syrup becomes fine, add the remaining saffron, cardamom powder and kewra water. Mix well and allow the syrup to cool.
- Now, heat ghee in a deep and wide kadhai.
- When the ghee heats up, whisk the mixture thoroughly and pour it into the kadhai with the help of a cloth with a hole. Pour the mixture in circular motion to form the shape of jalebis.
- Deep fry the jalebi rolls for 1-2 minutes, until they are crisp and golden and turn them over to the other side. Fry on both sides. Make sure that you do not turn them brown.
- After frying the jalebis, take them out of the kadhai, drain the excess ghee and submerge them in the sugar syrup prepared earlier.
- Leave the jalebis in the sugar syrup for a few minutes, until they soak the syrup well.
- Remove the jalebis from the syrup and transfer onto a serving plate.
- Hot and crisp jalebis are ready to be gorged on.