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Homemade Crispy Jalebi

Almost every Indian loves Jalebi. those beautiful saffron colored sinful sugary spirals are very hard to say no to.
We love standing in front of the halwai and watch him make the spirals in that hot oil, you can try it at home as well, its a bit tricky but one can accomplish anything he sets his mind to to.. right???
While there are two ways to make Jalebi, an instant one and one where it has to be kept for around 10 -12 hours to ferment.
I will explain the recipe for the fermented one here! honestly I haven't tried the instant one yet, so here's the recipe for FERMENTED batter for Jalebi.

Ingredients

For the sugar syrup:
  • 1 cup sugar
  • 1/2 cup water
  • 1/4 teaspoon cardamom powder
  • few saffron strands
  • 1/2 teaspoon lemon juice
  • Food color red-orange

For Jalebi:

  • 1 cup all purpose flour, maida
  • 1 tablespoon chickpea flour, besan
  • 1/4 teaspoon baking powder
  • pinch of baking soda
  • 3 tablespoons yogurt
  • orange-red food color
  • water as needed
  • oil or ghee to fry

METHOD:

For the sugar syrup:
  1. Add sugar to a pan. Add water and mix with sugar and let it all come to a boil. Add food coloring(optional).
  2. Once it comes to a boil, add cardamom powder, saffron strand and lemon juice/lemon wedges. Lemon ensures that the sugar syrup doesn't coagulate and form a thick layer after cooling down.
  3. Let it simmer till syrup becomes sticky and form a one string consistency. 
  4. Keep the syrup warm while you make the jalebis.

For Jalebi:

  1. In a large bowl mix together flour (maida), chickpea flour (besan), baking powder and baking soda.
  2. Add yogurt, cardamom powder and mix
  3. Add food color (if using) and water to form a flowing consistency batter.
  4. The batter should not be too thick or thin. You may need up to 3/4 water depending on quality of maida and besan.
  5. Cover the batter and let the batter sit for 10-12 hours to ferment. Mine took around 8-9 hours because the weather is quite warm in Delhi. You see small bubbles on top of the batter once it has fermented. please mind not to over - ferment it because it'll go sour and with not taste good.
  6. In morning, whisk the batter a little. You can add a little water [around 1 tablespoon] if batter looks too thick at this point.
  7. Transfer jalebi batter into a squeeze bottle. The one I used had a very small tip hence the thin jalebis.
  8. Meanwhile heat oil or ghee in a pan with a shallow bottom. I used a frying pan. Keep heat to medium-low. 
  9. Squeeze batter in hot oil, making spiral motion from inside to outside. Remember to keep at low heat else you won't be able to form the shape. If the batter is dispersing in the oil, maybe it's too thin and you need to add some flour to it. Once you have made the spiral shape with the batter, increase the heat to medium-high.
  10. Fry till crisp from both sides. Use tongs for easier handling. Remove from oil and immediately dip in warm sugar syrup, few seconds on each side is good enough.
  11. Remove jalebis from the sugar syrup and transfer to a serving plate. Enjoy homemade jalebi with hot milk or rabri. Garnish with some nuts for extra crunch.

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