Jalebi

With Diwali around the corner, it seems there’s a sweetness in the air! Nothing beats the festive spirit of Diwali. I thought to begin the festivity with a simple sweet dish: Jalebi. My favorite of all. Trust me, once you have had the homemade Jalebis, you will never like the outside ones. I do not like to add any artificial food color to it, neither any essences to the sugar syrup. You are going to be loved for this simple yet yum recipe. Simple to make and does not consume much time either.

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Ingredients:
Maida/ Plain Flour: 2 Cups
Water: to make paste
Curd: 1 Tsp
Assorted chopped dry fruits: for garnishing

For Sugar Syrup/ Chasni:
Water: 1 cup
Sugar: 1 cup
Boil till you get one string of chasni

Method:

  1. Add water to Maida to make a thick paste and add curd to it. Leave it overnight at a warm place to proof.

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2. In the morning or after about 6-8 hours, your paste will have proofed and is ready to made out into Jalebis. Make sugar Syrup.

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3. Your jalebi batter should look like this; the one that has small bubbles, indicating it has proofed well. The success of this recipe lies in the proofing. If it does not proof well, the jalebis will not turn out nice.

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 4. Heat the ghee in a flat bottom pan. Put jalebi batter in a muslin cloth, make a cone from it. I used my piping bag.

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5. As soon as your jalebi turns golden brown on both sides, take it out from ghee and place in the syrup bowl. Syrup should have cooled down at this stage; else the jalebis will go soft.

Even if your jalebi does not come out completely round like this, need not worry. It will still be amazing to taste!

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6. The Jalebis are ready to be served. Serve them hot with Poha in breakfast and your family will love it! The homemade jalebis are extremely delicious and for me, the jalebi saga does not end in a day; but lasts for a week. All you have to do is go on adding maida to the existing batter, at night. It will proof on its own the next morning.

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Garnish with the assorted dry fruits! 🙂

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