Jalebi is a popular mithai recipe from the indian cuisine. Its deep fried spiral shaped batter which is dunked in sugar syrup. Usually served with milk or tart yogurt for a flavor contrast this sweet is popular all over the indian subcontinent.
Come end of September and its time for autumn festivities.Hindus all over India celebrate Navratri (nine days of fasting & feasting), worshipping Goddess Durga in nine pristine forms, each form depicting a virtue. Ramlila is a traditional, nine to ten-day long drama staged during these days in northern india to portray the life events of Lord Rama and his victory over the demon king Ravana. The last day which is a celebration of this triumph is observed as Dusherra.
Year after year we looked forward to Ramlila days.There would be a nip in the air, schools would be closed for autumn break and bazaars gearing up to witness the hustle and bustle of upcoming festivals. Quite a lot of big and small fairs dotted our town,each locality showcasing its grandeur through decorations, much pomp & show, some having lighted displays, other luring crowds with musicals. Before you go into thinking about a fairyland, the ramlila grounds were dusty and crowded, cramped shoulder to shoulder with people, with flashy neon or fluorescent light banners and the music shows – a cacophony of loudspeakers which were an ear sore but, in those days I LOVED all of that. My enthusiasm could be might low if I visit the fair now but back then, ,every evening, dressed our best, we left the house together to visit a new ramlila ground.
Walking through the dimly lit, narrow roads and holding each other’s hand, carrying goodies in the other, we would come back home around midnight from the last day at ramlila, after having witnessed the demon effigies burnt to ashes and the fireworks that followed to cheer the triumph of good over evil.Legs aching due to long waits in the queue for almost everything but our tummies stuffed to content with piping hot jalebis fresh from the halwai stalls and our hands full with knickknacks bought from the toy stalls. All we chatted about were the rides at the fair and how to make next few weeks to Diwali, fun!
What is Jalebi?
Jalebi is a spiral deep fried sweet that is made with a batter of flour, chickpea flour, cornstarch, yogurt and yeast. The batter is deep fried and its soaked in sugar syrup long enough to sweeten it but not let it turn soft. Its crispy and sweet. Jalebi can be compared to a funnel cake but its eggless and fermented. As the fermented batter is piped into the hot oil, it swells and comes sizzling up,changing its color to golden. The crisp concentric fried batter are is served with cold unsweetened milk or rabdi. However, my favorite way to serve hot jalebis is with dahi (plain unsweetened yogurt).
How to make Jalebi?
You would think that jalebi is simply fried batter, what could go wrong! Trust me, a lot. The key to making perfect jalebi is the consistency of batter. The consistency should be velvety- ribbon like, it should be thick but it should flow in a continuous string. It does take practice to understand it fully, however I am writing a lot of tips and tricks that will help you understand the details of jalebi making. Too runny or thin batter, jalebi will be thin and crackly. Too thick batter, they will be thick and doughy and won’t absorb the syrup!
In addition to batter, the temperature of the oil also plays an important roll. Flat jalebi often result from low heat frying, too high- the jalebi will burn.
Few Tips on making perfect jalebi :-
Indian Cooking especially mithai (sweets) making rides on a lot of approximations and tips and tricks learnt through experience. In our homes, rarely gadgets are used to test the oil or sugar syrup temperatures or times. Lets say we trust our sightÂ and smell senses when cooking. Mithai making is an art and gets better with practice. Here are few of the things I have learnt from my jalebi making trials.
- Sugar Syrup :-Addition of lemon juice to the syrup prevents crystallization of sugar as well as lends it a mild tart flavor which is typical to jalebis.
- Food Color :- Adding food coloring to the batter is a choice, if you do not want, skip it. I like to add color because I think it looks nice to the eyes.
- Batter :- Usually the batter gets a little runny after fermentation, so its better to keep it on the thickish side before you set it out to ferment. You can always add water later to get the right consistency.
- Batter Consistency :- One of the ways to check the consistency of batter is to try to drop it in the bowl from a height, about 6-7 inches , it should fall is continuously, similar to how a lace or ribbon flows.
- Piping the Jalebi :- You could use a Ziploc bag with a hole cut up at the end to make the jalebis, but I find using the squeeze bottle much easier since if you keep on pressing the Ziploc bag, after a few batches, the hole becomes large in size and the jalebis become very very thick. I find the ziploc method quite messy too. The squeezable bottlesÂ are available in baking aisle for a couple of dollars. But trust me, really easy to work with. Attaching a nozzle to a piping bag works fine too, just keep in mind that the thickness of the jalebis will depend on the nozzle size. Do not use a very big size nozzle since the jalebis will not cook properly.
- While frying if the temperature of oil is too hot, the jalebis will come up sizzling, the batter will tear or have bubbles all over, it might every scatter in the oil and jalebis will turn over crisp and not absorb syrup properly. If the oil temperature is too low, then jalebis will remain flat and raw inside. Once you start frying, it will take you 1-2 minutes to know the right temperature of oil, the jalebis should come up within few seconds (2-3secs) of piping into oil and swell as you fry but at the same time do not get too brown. Don’t worry I also had few over brown ones, so you will know when its right.
- Shape of Jalebi :- Getting the right shape of the jalebis takes time, they do not have to be precise and perfect but as you make more and more, you will get a hang of it. Just keep in mind to squeeze the bottle/piping bag batter with a constant pressure and work in concentric circles, outside towards inside. Again, practice will help.However, whatever shape they come out,they will taste good.
- Texture of Jalebis :- The right texture of the jalebis is crispy on outside, if you take a bite, you will notice the tubular crossection filled with syrup. Without getting more technical,just know that they are not meant to be soft.
- You will have leftover syrup after the jalebis are soaked. I usually dunk baked bread croutons/slices in them and serve as a snack. You could refrigerate it and use to make gulab jamuns if you like. Also, it can be used for making beverages too.
- Jalebis can be stored for 2-3 days. Do not refrigerate. Just store at room temperature. I however, do not recommend or prefer storing them. Make small batches and serve rightaway.
- In case you are making the jalebis for vegans, skip the yogurt in the recipe and use a little more water to get the right consistency of the batter.
For the Jalebi
- 1 tsp active dry yeast (or 1/2 tsp instant yeast)
- 3 tbsp warm water (only when using regular yeast)
- 1 cup maida (all purpose flour)
- 1.5 tbsp cornstarch
- 1.5 tbsp besan (fine ground gram flour)
- 1.5 tbsp melted ghee
- 2 tbsp whole plain yogurt, at room temperature
- Pinch ground saffron
- 2-3 drops orange color
- 1/4 – 1/3 cup luke warm water (or as needed)
- Oil for frying (You can add 1-2 tbsp ghee for nice aroma) or fry in ghee itself
For the Sugar Syrup
- 1.5 cup granulated sugar
- 1 cup water
- 1 tsp lemon juice
- green cardamon pods (or 1/3 tsp green cardamom powder)
- 7-8 saffron strands
- Optional Flavorings – rose water,kewra (screwpine water)
Prepare the Jalebi Batter
- In a small bowl, add of scant pinch of sugar and 2-3 tbsp of warm(not hot) water, dissolve active dry yeast and let sit for 5-8 minutes. Let the yeast bloom (you should see frothÂ on top).If the yeast does not bloom, discard and start the batch again. If using instant yeast, no need to dissolve, use as it is.
- Meanwhile, in a large bowl, sift the maida, besan and cornstarch. Add the ghee and yogurt to the flour. If using instant yeast, add right now, else add the bloomed yeast water mix, and slowly add luke warm water to make a smooth,lump free batter. Add the water a little at a time and incorporate.The consistency should be like a thick pancake batter. Cover the bowl with a cling film and set aside in a warm place to ferment for 2-3 hours. (The batter will ferment quickly, about 1-2 hours during summer months but could take longer during winters) Do not disturb during fermenting.
Make the Sugar Syrup (10 minutes before you start frying jalebi)
- In a medium,wide pot, bring the sugar and water to a boil. Once the sugar syrup is boiling, reduce the heat, add the cardamom and let simmer for 6-7 minutes so that the syrup thickens up a bit. We are not looking for any string consistency here but if you take a tiny drop of syrup in between your thumb and pointer finger, it should feel sticky and not watery. Once the sugar has simmered and thickened, add lemon juice, stir and put off the heat. Wait for 2-3 minutes and then if you are using saffron or any other flavorings, add it to the sugar syrup. Let sit warm near to where you will fry up the jalebis.
Make the Jalebis
- Use the widest pot or wok or pan that you have in your kitchen to fry the jalebis. I use my 12" skillet.Pour 1-2 inches of oil in it and let heat up on medium heat.
- At the end of two hours, the fermented batter will not exactly double up in volume but you would see that it is much more light and fluffy than what we started with. Once fermented, do not mix the batter much. We want it to remain airy and fluffy. Just cut and fold once or twice using a spatula (just the way we handle cake batter) and pour it into a squeezable bottle.Try to squeeze the batter out of the nozzle, it should come out like a tooth paste from a tube. If you feel that the batter is thick, add a little water for the right consistency or if the batter is thin, add a couple of tablespoons of flour and mix gently so that there are no lumps.
- To test the right temperature of oil, drop a small quantity batter in the oil, it should come up sizzling to the top but without changing color (if batter changes color, reduce heat and let the oil temperature reduce a bit). Squeeze the batter out of the nozzle, applying constant pressure and making 3-4 concentric circles in the oil and sealing them in the middle. Work from inside towards outside. It takes time and experience to get proper shape and it gets better and better batch after batch. Do not fry more than 6-7 jalebis in a batch. Once you have piped the jalebisÂ in hot oil, in 2-3 seconds they will come floating up, flip and let turn golden on the other side too. Once golden, take out from the hot oil, tilting the frying spoon so that excess oil is drained.
- Add the fried jalebis to the warm (not hot)syrup. Let soak for not more than 25-30 seconds and take out again tilting the ladle to drain excess syrup else they will break and turn soggy.Fry up all the jalebis and soak in syrup. Serve warm with cold unsweetened yogurt.