Ghee Jalebi is loved by the fathers in my family as well as on my inlaws side! My Grandfather loved it so much and has spoilt me every time I visited India! I have made it a few times but couldn't get that authentic Surati taste but when I just made it this year for Father's Day, it tasted the same as how my family likes it back in India! Next time I make it will try to do a video!
Ps. I didn’t use food color and thus the color is not the same in the picture. Also, mine is thin and traditionally the ghee jalebis are thick. I am yet to work on the thicker one. Planning to do a video when I next make it.
Guaranteed you wouldn't be disappointed making it even if you can't get the spiral shape, it would still taste awesome. Reach out if you need help or advice for getting it right.
Serving: 5
Ingredients:
For Batter:
All-Purpose Flour - 1 1/2 cup
Hung Curd - 1 cup
Ghee - 1/4 cup
Corn Starch- 1/2 cup
Rice Flour or Besan flour (Garbanzo) - 1 tablespoon (optional)
Tumeric powder - 1/2 teaspoon or Orange or yellow food color - 1/4 teaspoon
Cardamon powder - 1/4 teaspoon
Baking Soda - pinch
Baking powder - 1/2 teaspoon
Saffron - pinch crushed
For Syrup:
Sugar - 1 1/2 cup
Saffron Strands - pinch
Cardamon (crushed) - 1/4 teaspoon
Rose essence - 2 or 3 drops
Lemon juice - 1/2 teaspoon
Nutmeg powder - pinch
Water - 1 1/2 cup
Water as needed - 1/2 cup and add more as needed
For Frying:
Oil or Ghee or both half (approx 1 to 2 cups)
Instructions/Method:
Step 1: Preparing the batter for Jalebi and letting it to ferment overnight:
1. In a large mixing bowl, mix together the flours and baking soda first.
2. Add the rest of the ingredients and mix well before adding water.
3. Now add 1/2 cup of water and slowly whisk the batter. Ensure the batter is not too thick or thin. You may need to add few more tablespoons as it really depends on the quality of the flours.
Note: after fermentation, batter tends to get thinner so do not add too much water as it can be added just before you use the batter for making jalebis.
4. Cover the batter and place it in the Oven with lights on overnight to ferment. This step is important to get the authentic taste of Jalebi. Once it has fermented you will see small bubbles on top of the batter.
5. The next morning, whisk the batter to check the consistency. If you feel the batter is too thick, you may need to add little water.
Step 2: Preparing Sugar Syrup
1. Heat water in a pan over a medium flame. Once it's hot, add sugar and rest of the ingredients and mix well until sugar fully dissolves.
2. Simmer the syrup until it attains one string consistency. This step is crucial and so please ensure you do it right. The way to test is to place a drop of syrup between your thumb and your first or index finger and then when you move fingers away from each other, it should form a single thread.
3. Remove from the stove and ensure it stays warm while you make the Jalebis.
Step 3: Deep frying the Jalebis
1. Transfer the batter in a muslin cloth and pierce a small hole in the cloth or use a squeeze bottle. I prefer to use the squeezy bottle which has a very small tip that leads to thin crispy Jalebis. However, you can use any size tip squeezy bottle to your preferences. Some prefer to get a bit thicker Jalebis.
2. Heat oil or ghee or both half to your preferences over low to medium flame for deep frying.
3. Squeeze batter making a spiral motion from inside to outside. Make sure the heat is not too hot or you would not be able to form the shape.
Note: if the batter is dispersing in the oil, that would mean that the batter is too thin to which you can add 2 to 4 of tablespoons of All-purpose flour to it. Increase the heat to medium-high once you have made the spiral shape with the batter.
4. Fry the Jalebis on both sides until they are crisp and golden. Remove from oil immediately and dip into warm sugar syrup about 30 seconds on each side and remove them to a serving plate with butter paper on it.
Note: syrup should not be too hot. You can leave the syrup on a very low flame on the stove while frying jalebis. Garnish with nuts on top (optional)!!!
ENJOY HOMEMADE CRISPY GHEE JALEBIS WITH MILK OR RABRI OR GUJARATI SNACKS (FAFDA) OR SERVE WITH THE THALI :).
My preferred way of having it is as a dessert: 1. love it by breaking into small pieces and putting it in cold milk or Basundi.
2. Break the Jalebis on top of vanilla ice cream :)
Storage:
Store the fermented Jalebi in an airtight container or a sealable storage bag in the fridge for up to 7 to 8 days. I usually tend to leave it out for 2 to 3 days in a cooler place and then would store the leftovers in the fridge.
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