Cooking has now become a part of my daily routine. Not a single day goes without experimenting with the items present in the kitchen. While the flop ones go to my twitter feed, the successful ones end up on my blog 🙂
I have now come up with another dessert, Jalebi, which took about 10 hours and at least four failed attempts to get set, but was worth every minute spent!
What did I use?
- All-purpose flour or Maida – 200 grams
- Bengal gram flour or Besan – 1 Tablespoon
- Curd – 2 Tablespoon
- Water – as required
- Yellow food color – a pinch or 2 drops
- Clarified butter or ghee – 1 Tablespoon
- Baking soda – 1 Teaspoon
- Sugar – 350 grams
- Saffron [ Optional ] – 4 – 5 strands
How did I prepare the batter?
- To prepare the batter, I mixed all-purpose flour, Bengal gram flour, and curd to prepare a thick paste. I ensured that the paste is thick, but not too hard – it should have a thick consistency. Water can be added if required.
- Once mixed, I allowed the batter to rest overnight for about 8 to 10 hours. Resting the batter helps in fermenting and getting a proper taste.
- My batter is ready!
How did I prepare the sugar syrup?
- Preparing the right kind of sugar syrup is extremely important as the wrong kind of syrup can end up ruining the efforts!
- To prepare the syrup, I used a saucepan and added sugar to it. Now, I added about 500 ml of water and allowed the syrup to boil on a medium flame. It is extremely important to keep the syrup a little thick, else the jalebis might not absorb the syrup properly.
- A small hack to check if your syrup is correct: It should have a one-string consistency.
- Once your syrup starts boiling, add food color or saffron to the syrup and allow it to boil on medium flame.
Finally, How did I make it?
- Once my batter was ready, I mixed yellow food color, warm ghee, and baking soda to the batter and whisked it for about 5 minutes. My batter was fluffy, which means it’s ready!
- My next step was to pour the batter into a tomato ketchup container and deep fry on a medium flame using ghee, something like this
- Once my jalebis are fried, I turned off the flame of the syrup and transferred the jalebis to the saucepan containing syrup and allowed it to soak for about 2 -3 minutes.
- Jalebis are ready!