Festive Season is going on in India and its time to celebrate Dussehra. Its origin is from the great Hindu epic Ramayana, We all know the Story of Lord Ram and ten headed Ravana. Dussehra is also known as Vijayadashami i.e. Vijay + Dashmi – victory over 10 vices. It also signifies the victory of good over bad, and truth over lies.
In this Festival season, we prepare different variety of food savory and sweet. More importance is given to Sweets. All whether kids or adults are interested in what is there in dessert ( “Mitthe mei kya banaya hai” ).
Jalebi is all time favourite sweet especially of my son. It is in circular shapes as pretzels, soaked in sweet flavoured syrup and to dig into it is like heaven. Perfect jalebis are crunchy from outside and juicy filled with sweet syrup from inside.We can serve it warm/ cold. It is also served with different combination as of milk/Rabdi.
I have gone through several unsuccessful attempts of many years to post this recipe here. Still not good as my mom. But my family supported and even enjoyed my every attempt, with saying ” Not good as ‘Nani‘ grandmother, but mom you can do it.”😊
I am sharing an instant version of Jalebi recipe. I have made many times with this recipe so it will help a beginner also. Sharing all details and Tips to make it simple to understand and follow ….
- 1 Cup Maida(plain flour)
- 1 Tbsp Besan/ Garbanzo bean flour/Chickpea flour
- 1/4 Tsp Turmeric powder( for color)
- 1/2 Tsp Eno
- 1 Tbsp warm ghee
- 1 Cup water
- Oil/ Ghee for deep frying
For Sugar Syrup
- 2 Cup Sugar
- 1 1/2 Cup Water
- 1 Tsp lemon juice
- Pinch of Cardamom powder
- Few strands of Saffron
- Sliced Pistachio for garnishing
Always first start with preparing ” chashni” sugar syrup. Because it should be warm or room temperature at time of dipping our fried circular jalebis. If it’s hot then our jalebis will not remain crispy.
- In a saucepan combine sugar and water, heat on medium- high flame stirring in between.
- When it comes to boil, heat on medium flame, stirring in between. Check between your fingers one string consistency. This will take around 5-6 minutes depending upon your size of sugar.
- Add lemon juice to syrup and stir nicely. Then switch off the flame. This will prevent the crystallization in your syrup.
- Flavour it up with Cardamom powder and saffron strands.
Traditional method needs fermentation for 12-24 hours for batter. Here we are preparing instant batter for jalebis. We will be using Eno (fruit salt) for speeding the process of fermentation.
- In a bowl combine all purpose flour/maida, chickpea flour and turmeric powder. Mix it nicely with whisk.
- Now carefully add little water at a time and combine altogether. I have used a spatula to help me mixing it properly. When no lumps are there mix water to bring it to pourable consistency, which is neither too thin nor too thick.
- Mix all properly with no lumps.
- Now add Eno and 1 tbsp oil on top of it, Mix nicely to form a nice batter.
Now for making round jalebis, you have two options.
- You can fill the batter in squeezing bottle or ketchup bottle and ready to make.
- You can fill in piping bag, not having one then do as shown in pictures. I prefer to do it this way as I can squeeze out last drop of batter 😉 to make last small jalebi, which is not possible in bottles.
- Take a ziplock bag, keep it open in glass. Pour the batter in and carefully lift sides and roll and press down the batter in bag.
- Try to roll and make a type of lock with bag, If not confident then you can use a rubber band to lock it properly. Make a small cut at other end so you can pipe out the batter in oil.
Now the challenging Part begins:
- Heat Oil/ Ghee in an broad pan on medium flame.
- Drop in a tiny bit of batter, when you think the oil is hot enough. The batter droplet should sizzle for a couple of seconds before coming to the surface. That’s when you know that the oil is at perfect temperature. If it immediately comes to the surface, that means your oil is too hot and has to be cooled down a bit!
- Squeeze out batter in hot oil to create circles. I make from inside to outside, squeezing out batter from top.
- Oil should be hot and your circle should float on oil/Ghee nicely.
- I have shown with both bottle and piping bag.
- For piping bag, give slight pressure on top and as your batter reduces, roll the bag as it gets empty.
- In starting Perfect shape is not easy to come. Any shape is welcomed when it’s filled with sweet syrup, Isn’t it ?
- Let it fry on one side for few minutes and carefully flip it with help of fork.
- I have not used artificial color so it will take few more time to come to this golden brown color.
- With help of spatula having holes, strain out oil/ghee nicely.
- Dip them immediately into warm sugar syrup. Let them stay there for 2-3 minutes or till other batch is ready after frying. Transfer them into a plate for cooling.
- Prepare all jalebis in same way, I was able to make enough to serve it to 4-5 persons.
Enjoy with milk, rabri or in breakfast with a plate of poha or as in my case as it is—
- Eno (fruit salt) should not be old.
- Mix the batter nicely.
- There should be no lumps. It should be light and fluffy after mixing Eno into it.
- It should not be too thin nor too thick.
- When making shape, always give pressure on top of bottle or piping bag with your palm, instead of fingers.
- Temperature of Oil/ Ghee matters a lot. I have noticed when its not right, my jalebis don’t form round cylinder shape but goes flat.
- When this happens, heat Oil/ghee on medium flame and then try again.
- If it’s more hot, then jalebis will not cook properly and it will change its color fast.
- If syrup is hot, your jalebis will become soggy and soft.
- Be Patient when doing it for first time.