Jalebi
A popular sweet made by deep-frying maida flour batter in pretzel or circular shapes, which are then soaked in sugar syrup.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Prepare the Batter: In a bowl, mix the all-purpose flour, gram flour, and yogurt. Add water gradually to make a smooth, thick, pancake-like batter. Cover and leave in a warm place to ferment for 12-24 hours until slightly sour and bubbly.
- 2
Prepare Sugar Syrup: In a saucepan, combine sugar and water. Boil for 5-7 minutes until the syrup reaches a single-thread consistency (sticky between thumb and index finger). Add saffron strands and keep the syrup warm on the lowest heat setting.
- 3
Check Batter Consistency: After fermentation, whisk the batter well. If it's too thick, add a tablespoon of water. Pour the batter into a squeeze bottle or a piping bag with a small hole.
- 4
Pipe the Jalebis: Heat ghee or oil in a wide, flat pan over medium heat. Squeeze the batter directly into the hot oil in spiral shapes (start from the center and move outward, sealing the end over the top).
- 5
Fry to Crisp: Fry the spirals for 2-3 minutes on each side until they are crispy and golden brown.
- 6
Soak and Serve: Using tongs, remove the jalebis from the oil, drain for a second, and immediately plunge them into the warm sugar syrup. Press them down gently for 30 seconds to soak up the syrup, then transfer to a plate. Serve hot.
Plan it in Listahan
Add Jalebi to your week, check it against your household's allergens, and build the shopping list automatically.