Jalebi is an extremely popular type of sweet dish that is found in South Asia, Middle East, North Africa and in East Africa. Jalebi is said to be a dish that was brought by the Persian speaking invaders to the Medieval India. It is known by different names in different regions and prepared by deep frying the mixture of maida, and then the dipping it in the sugary syrup.

Jalebi is a traditional sweet dish that is prepared on every occasion and precious group moments, it is much liked during the monsoon season.

Ingredients for the sugar syrup
Sugar – 1 cup
Water – 1 cup
Saffron – a few strands

Method to make the sugar syrup:
Boil the sugar with water and saffron powder in a small bowl on medium heat until the sugar dissolves.

When the sugar becomes thick and stringy of one string consistency. Turn off the heat and keep aside.

Ingredients for the Jalebi
All-purpose flour (maida ) – 1 cup
Corn flour – 2 tablespoon
yogurt – 3/4 cup sour
Baking powder – 1/2 teaspoon
Ghee – 2 tablespoon
Turmeric powder (for colour ) – a pinch
Oil – 2 tablespoons, plus more oil for deep frying
Piping bag – for preparing jalebis

Prodecure
1) In a bowl, mix the dry ingredients maida (All-purpose flour), corn flour, baking soda, ghee and turmeric powder well so as to make a fine mixture.

2) Add yogurt to this dry ingredients and further mix them all together in order to make a thick batter also do add very little water.

3) The batter consistency should be given a special care, it should be thick and not watery. The batter should be similar to that of butter cream batter.

4) When the batter is prepared, cover the batter and place it in any warm place for about 24 hours or overnight, till it gets fermented (on fermentation the batter will rise in the bowl).

For the Jalebis,
1) Pour oil in pan for deep frying and allow it to get hot.

2) A piping bag or a muslin cloth with a hole in bottom can be taken which is readily available in market or alternate can be made by following the link given below the recipe.

3) Once the piping bag has been filled, start piping the mixture on the pan in the form of spirals of atleast 3 or 4 concentric circles. Let the jalebi get fried on medium heat till it becomes golden brown in colour and crisp.

4) When the jalebis have turned browned and crisp, drain out the excess oil then dip the jalebi’s immediately into the hot sugar syrup prepared earlier.

(Piping the jalebis into the medium hot oil takes a little experience, the more you pipe the more practice you will get and the better you get at it.)

5) The Jalebis should rest in the sugar syrup for at least a minute, after which they can be taken out of the excess syrup and served in both hot or cool.

Important tip: Some concerns to be ensured during the preparation that the batter must be thick and firm, or else they won’t hold the shape. The oil for frying should be in medium hot temperature. If temperature is too hot, the jalebis will end up burnt, if low ,then it will accept too much oil inside .

For piping bag – https://www.youtube.com/watch?v=bew4Yyk2KwQ

Useful Links:
https://en.wikipedia.org/wiki/Jalebi
https://www.youtube.com/watch?v=gg-qcIQXHKg
https://www.youtube.com/watch?v=idRRWWTbiew