Every time I think of Jalebi I remember that Ad as a kid I used to watch. The Ad was of course of some vegetable oil but it showed a kid who was angry with his parents for some reason and was sitting at a railway platform to get away from home. Just then his postman uncle spots him and enquires what is the matter with him. And the kid says no one loves me at home to which his postman uncle replies “But Son, they are busy making hot jalebis at home what about that?!” The kid’s eyes then brightens up and he asks with full excitement “Jalebiiiiii?! “.

I used to love jalebi from that time, when I was as old as that kid in that Ad. No wonder I used to always find that Ad amusing as I used to completely empathize with that kid on his reasoning to go back home… That is for those hot hot jalebis 😊.

In India whenever the craving had struck for jalebi it was for easy to procure. But once we moved abroad the craving increased by the day with no jalebis around to even get a whiff forget taste and that is when I tried my hand at making them. So, here goes the recipe.

Ingredients:

For batter

– All purpose flour or Maida 200 gm

– Corn Flour 4-5 tbsp

– Baking powder or Baking soda 1 tsp

– 1/2 tsp turmeric for colour

– Curd 5 tbsp

– Water

For frying

– Veg oil 1 cup (75 – 100 ml)

– Cow ghee 2-3 tbsp

For Sugar Syrup

– 4 cups of sugar (400 gm total)

– 2 cups water

– 7/8 cardamoms with cover

– 2 tbsp lemon juice

Recipe:

For making batter

1. Take a bowl and mix all the ingredients of the jalebi batter. Add water such that the batter gets a thick flowing consistency.

Keep aside the batter covered for 15-20 min.

For sugar syrup

1. Take a pan and put sugar and water in the ratio as listed in ingredients. Add the cardamoms with cover. Stir well till the sugar dissolves on a medium flame.

Once the sugar dissolves turn the flame to high for the sugar syrup to bubble. After leaving it to bubble for a few seconds turn down the flame to low and simmer for 5 – 10 min.

2. Check the sugar syrup consistency taking a drop on your fingers using your thumb and index finger. The syrup should be thin but sticky and should look like a transparent thread or a film when pulled slightly apart between the finger tips.

3. As soon as the desired consistency is reached add the lemon juice. Mix well and turn off the stove.

Making Jalebis

1. Take oil + ghee in a pan and heat at high flame. Turn down the flame to medium once the oil is hot enough.

2. Make a cone shape using a plastic zip lock. And cut the edge of the cone such that the batter can flow only when pressure is applied from the top of the cone.

3. Pour the jalebi batter into the cone using a spoon and close the top of the cone properly leaving enough gap so that the batter does not ooze out from the top when pressed.

4. Make concentric jalebi circles starting from one point outwards using the cone in the pan filled with oil. Deep fry the jalebis till they puff up and turn golden color and crispy.

5. Keep aside the fried jalebis for less than a minute or so. If jalebis are too hot while dipping in the sugar syrup they lose their crispiness. Ensure the jalebis are just about warm before dipping. The jalebis should not cool down completely too before dipping or else they won’t absorb the syrup.

5. Meanwhile warm the sugar syrup such that it is Luke warm. Dip the warm jalebis in the Luke warm sugar syrup for a minute and remove on a plate.

You might have to warm the sugar syrup from time to time for the batches of jalebis.

6. Let the jalebis cool down on the plate. Warm them slightly before serving or have them cold as per your choice.

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