Jalebis are somewhat like American funnel cakes but smaller and different in flavor. They are first fried and then immediately dipped in sugar syrup for a min or two .In India, jalebi is served as the “Celebration Sweet” & common at birthdays , weddings and national holidays. Jalebis though mostly eaten by themselves, can also be soaked in warm milk for a few minutes before consuming .
This recipe was shared by a member of a group I am a part of on FB . A big thank you to “Chanchal Kothari” for sharing such a simple and awesome jalebi recipe .
Leftover steamed white rice 1/2cup
Besan / gram flour 1/2cup
Maida / APP 1/2cup
Chopped almond and pistachio for garnishing ( optional )
Ingredients for sugar syrup :
1/2 cup sugar
1/4 cup water
Pinch of cardamom powder ( optional )
Few strands of saffron
1 teaspoon of lemon juice
Method for Sugar Syrup:
Boil the sugar and water together.Make single string sugar syrup. Add the lemon juice and saffron and close the heat.
For Jalebi :
Grind leftover rice with little water to make fine paste.
Add maida and besan and leave for 4-5 hours to ferment.
The batter consistency is very important,it should be smooth and pouring consistency batter . If its runny, then jalebi will become flat .
Heat the oil in a flat frying pan about 1 1/2″ deep.
Mix the batter well & fill in a ketchup bottle .
To test for the right temperature, drop a small amount of batter into the oil. If it sizzles and rises to the top of the oil, the oil is hot enough. Keep the flame on medium at all the time for even cooking of jalebis .
Squeeze the Jalebi batter out in the hot oil in a pretzel shape or round spirals , about 2 inches in diameter.
Fry the Jalebis until golden-brown on both sides.
Transfer into the warm syrup.
Let jalebi soak in the hot syrup for a few seconds and take out.
Garnish with nuts n serve hot.