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Jalebis
Jalebis is a traditional Indian recipe for a classic dessert of fried flour, yoghurt and water batter coloured with saffron that are dipped in hot sugar syrup flavoured with rose water, cooled and served. The full recipe is presented here and I hope you enjoy this classic Indian version of: Jalebis.
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Additional Time:
(+1 day maturing)
Makes:
16-20
Rating: 
Tags : Dessert RecipesIndian Recipes
This is a classic Indian batter-based dessert.
Ingredients:
280g unbleached plain flour
1 1/2 tbsp rice flour
1/4 tsp baking powder
2 tbsp natural yoghurt
300ml warm water
1/2 tsp powdered
saffron threads
600g sugar
640ml water
1 1/2 tbsp
rose water
ghee (clarified butter) for deep frying
Method:
Begin with the batter. Mix together the flour, rice flour and baking powder in a non-reactive (glass or ceramic) bowl. Stir in the yoghurt then slowly add the 300ml warm water and half the saffron. Whisk to a smooth batter, cover with a cloth and set aside to rest for between 18 and 24 hours (the batter is ready when it appears gelatinous when whisked — at this point it will flow from a spoon is a solid band without breaking).
When the batter is ready, combine the sugar, remaining saffron and 640ml water in a large pan. Place over medium heat and stir until the sugar has all dissolved. At this point increase the heat, bring the syrup to a boil and boil for 8 minutes. Take off the heat, stir in the rose water and place back on the hob. Set over a low flame so that the syrup remains warm.
Fill a large pan with ghee to a depth of 4cm. Heat this to 180°C and set a wire rack over a tray near the cooking area.
Now pour your batter into a piping bag fitted with a large, plain, nozzle. Pipe the batter over the surface of the hot ghee to form shapes (typically either three-ring inter-connected circles or loose double figure of eights or loops joined into a chain. Ensure each piece is about 5 x 7.5cm in side. Fry for about 30 seconds on one side then flip over and cook for about 20 seconds on the other side, or until they are crisp and golden brown in colour.
When cooked, use a slotted spoon to lift the jalebis from the hot ghee then carefully lower into the hot syrup. Keep them in the syrup for about 20 seconds, submerging with your spoon for time to time (do not keep them in the syrup too long, or they will loose their crispiness) then remove with a slotted spoon on and set on your wire rack to drain.
Continue cooking the remaining batter in the same way, until all the jalebis are done.
Serve hot.
