The festival of lights, the festival of opulence and wealth,the festivals of abundant happiness,the most celebrated festival of Hindus the world over,Diwali is here, precisely on Nov 5th.Dhanteras, today marks the start of 5 day long festivities.I hope all you guys have decked up your houses to welcome the goddess of wealth.Well, I am really busy these days with preparations…I m cooking a lot too but not getting any time to blog.
I didn’t want to miss celebrating Diwali on the blog with all you guys, so here I am with a rushed post.Nothing much to write except what Diwali means to me.It means going back to my roots,trying to redo the things which I have grown up seeing my grandmother and mother do.It means welcoming the newness in my house, right from clothes, utensils, home linens to new grains called “kheele“offered to Goddess along with batasha [candy sugar drops].It means getting up before sun rise on Narak chaturdashi[ a day before Diwali] and taking bath with the holy water from Ganges and shunning away all aridity and deficiency from my life.
It means exchanging gifts and well wishes with family and friends from some 8000 miles away.It means bowing before the deity to forgive my wrong doings and accept my offerings and prayers.It means asking GOD for the means and strength to attain my goals in life.It means trying to make the best of whatever I could find in this foreign land within my means given the fact that Vegas has really disappointed me as far as shopping is concerned 
And above all it means a fresh ray of hope….that next year’s Diwali will be better than this year..hopefully with family and relatives..in India.
I prepared some Kesar Jalebi, a very popular Indian sweet which is basically an Indian take on the funnel cake consisting of deep-frying the batter which has been infused with saffron and cardamom and soaking it in sugar syrup.Now I really feel like a MONSTER when I deep fry…but since it’s an occasion of my favorite festival , I buried the monster for a while.Now my recipe uses yogurt which gives a slight sourness to the jalebi and a soft texture.I like to pair up my jalebis with sour yogurt though more popularly rabri [thickened sweetened milk]is more popular.Below goes the recipe.
What I need:
- 1/2 cup all-purpose flour
- 3 tsp chickpea flour[besan]
- 1/3 cup beaten plain yogurt at room temperature [as needed]
- 1/4 tsp yeast
- 1 tbsp warm water to dissolve the yeast
- 1/2 tsp oil
- 1 /2 tsp saffron strands dissolved in 2 tsp luke warm water
- 1 tsp green cardamom powder
- Oil for frying
For the Sugar Syrup:
- 1 cup sugar
- 1/2 cup water
- 1 tsp green cardamom powder
- Few strands of saffron
- 1/2 tsp fresh lemon juice
How I did it:
- Dissolve the yeast in warm water and let it sit for about five minutes.
- In a big bowl,mix the all purpose flour, chickpea flour and oil together.
- Add yogurt and the yeast mix to the flour mixture and mix well making sure that there are no lumps in the batter
- Cover with a plastic cling film and set aside for 1 hour.After fermenting batter will flow with a ribbon like consistency when picked with a spatula.Do not over ferment the batter.
- For the syrup:Boil the sugar,water and saffron together for around 10-15 minutes.We do not need to check any thread consistency etc.Add the cardamom powder & lemon juice and remove from heat.
- Making the Jalebis:In a flat, wide-mouthed frying fan, heat oil about 1″ deep till the oil is heated to a temperature that on putting a drop of batter it sizzles instantaneously to the top.
- Fill a squeezable bottle[ like a ketchup or mustard bottle ]with a nozzle in front with the batter.Depending on how thick you want the jalebis, you can cut the nozzle tip using scissors.Even a piping bag with tip or cloth with a hole can be used.
- Squeeze the batter in the hot oil in a spiral shape about 2 inch in dia.You can make bigger or smaller depending on your wish.
- Fry the Jalebis until golden-brown on both sides.Remove to a paper towel and allow the extra oil to be drained for 1-2 minutes.
- Thereafter tip into the warm syrup and let soak for few seconds and take out with the help of tongs.
- Serve warm with plain yogurt or Rabri [thickened milk]
Have a Safe and Happy Diwali everyone !
ENJOY!!
Sending this to Rekha’s Diwali Dhamaka, Emreen’s It’z festival time
Tanvi,
Kesar Jalebi looks delicious. Adding yeast to flour is new to me. I love that part. Happy diwali. Yes lot of cooking staying long in kitchen than usual here too.
Wish you and your family a very Happy DiwaliTanvi And those jalebi my my how did u get them in perfect round? i have tired once it was in straight line, brilliant
Happy Diwali!!
Omg, stunning irresistible jalebis, urs turned out prefect..am actually drooling here Tanvi..
Wishing u and ur family a safe and happy diwali dear..
Lovely color and delicious Jalebis. Festive greetings.
Hmmm— my biggest weakness jalebis. You appear to be a professional for jalebis are not that easy to make particularly getting the right shape, very, very good. Wish I could taste it. Happy Diwali.
These are beautiful and I bet delicious!
Happy Diwali
Happy Diwali! Your jalebi look so delicious – would love to try them!
That looks so festive..Happy Deepawali to you and your family!
Luks yummylicious,…. !bet its tasty too… Love the diya’s … ! Ur blog banner s very different,,, and tastefully done…like ur recipes…;-)
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Thanks for linking to my blog party …!!!
Wish you and your family a very happy diwali !!!!
Happy Diwali! Kudos to you for making jalebis at home, I’m really impressed!
wow love jelabi happy diwali I just made my first halwa for hubby
Wow!!!! Kesar jalebi is my weakness, nothing like it… and you have done a marvellous job. Adding yeast to the flour is new to me.
Wishing you and your family a very Happy Diwali
Thanks for sharing all these beautiful customs of your country. I love to learn how people celebrate in their countries. I love these little treats too.
I had my first kesar jalebi in southall in London, was so incredibly good. There is an Iraqi vendor who makes something similar at the nearby shuk and I really need to pay him a visit.
Happy Diwali!
The kesar sure adds elegance to these delightful jalebis!
Take a bow, T. These are gorgeous and just the way I like them. They look perfect. Love them!
Happy Diwali to u and ur dear ones! They are gorgeous ur jalebis!
jalebis!! i was just telling my hubby the other day how i missed the thick juicy freshly fried jalebis from back home. i love your coloring and happy diwali =)
Looks delicious & wonderful clicks ……….
Happy Diwali ………
I actually have everything I need to make this right now! Whoo-hoo!
Happy diwali! Jalebi looks sooo good, would love to take a bite!
I hope you and your family have a happy and prosperous Diwali and New Year
My family loves jabali, but my favorite is burfi. I love practically anything creamy and milky…and cardamom-y.
Re: your comment – ‘chai tea’ is pretty funny – and ridiculous!
u know what jalebis are my all time fav…love the pics
Wow! Jalebis! yummmmmmm. Happy diwali Tanvi, may the new year bring you tons of happiness….
How did you know Jalebi was my fav dessert?
Thanks for treating me with these yummy goodies this Diwali. Have a lovely Diwali…Here’s wishing that you’ll celebrate next Diwali back home with loved ones..Thanks for being a part of Diwali Dhamaka Carnival.
Ciao Tanvi,
beautiful sweets, I did eat them a few times, but I didn’t know that the syrup was made with saffron.
Thank you for sharing.
Happy Diwali sweetie! These jalebi look delicious and I love your thought of going back to your roots and old tradition. Way to keep the past alive.
Lovely jalebis.
WOW…those jalebis look very pro indeed, and I love that you used some chickpea flour in there too. Delicious platter. Happy Diwali to you.
Happy Diwali:)
Wow.. Amazing.. perfectly shaped jalebis.. Fantastic!! Looks so festive and yummy!! Happy Diwali!!!!
I am so happy to read your blog, because I have a soft spot for all things Indian (although I know next to nothing about the culture or country), so I really like learning here ;] These sweets sound sweet.
Wow you have made perfect jalebis. My favourite sweet. Please send this recipe and any other mithai recipe to the event I am running. Check out:
http://www.givemesomespice.com/2010/11/event-announcement-complete-my-thali.html
beautiful decor and yummmyyyyyyyyy sweet love it