Jalebi is the sweet dish which is given complementary to every snake in Madhya Pradesh. It is very famous sweet dish eaten with many things like poha, samosa.
Ingredients of Jalebi
- 1 cup all purpose flour
- 2 tablespoon gram flour
- ⅛ teaspoon turmeric powder
- 1 pinch baking soda
- 1 cup water
- 2 tablespoons all purpose flour to be added later after the batter has fermented
- 1 cup sugar – 150 grams
- ½ cup water
- ¼ teaspoon saffron strands
- oil for deep frying
How to Make Jalebi
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In a mixing bowl, take the 1 cup of all purpose flour, Add besan, a pinch of baking soda and turmeric powder.
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Then add water. Depending on the quality of flour and besan, you can add from ¾ to 1 cup water.
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Break the small or tiny lumps with the spoon while mixing.
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Then in round circular directions stir the batter briskly for 4 minutes.
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The batter should have a flowing consistency. Cover and keep the batter to ferment in a warm place for 12 to 15 hours.
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So to thicken the batter again, add 1 to 2 tablespoons of all-purpose flour. Mix well.
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Now pour this batter in the squeezy tomato ketchup bottles.
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Take 1 cup sugar in a pan. Add saffron strands to it. Add ½ cup of water.
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Cook till you get one string consistency in the sugar syrup.
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Once you get the one string consistency, switch off the heat and add ¼ tsp lime or lemon juice.
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Heat oil for deep frying in a kadai or pan.
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Now squeeze the bottle and make concentric rings with the batter.
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Either start from the center and move outside.
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When one side is partly cooked, turn over and fry the other side.
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Fry till the oil stops sizzling and the jalebis are a light golden.
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Then immediately put the fried jalebis in the sugar syrup.
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Turn over after after a minute so that both sides are coated with the syrup.
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Keep them in the syrup for about 2 to 3 minutes.
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Remove with a wooden skewer.
- serve hot.
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