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Jalebi is widely consumed at festivals, such as Diwali, which takes place now in November, in India, on Holi and on Eid, the latter being a Muslim celebration.
In the description box of this video I will leave the recipe and how to prepare Jalebi.
If you do, then leave it in the comments for me to know if it worked.
Jalebi, also known as Jilapi, zulbia, mushabak and zalabia, is a very popular sweet in some countries in South Asia and North and East Africa. It is a crunchy sweet in the shape of a spiral, made by frying multipurpose flour, gram of flour and sugar and then, soaked in syrup or sugar syrup.
As promised in the video, here's the recipe for Jalebi.
JALEBI'S REVENUE
Pasta for instant preparation (there is another recipe for 24h fermentation, but I find this more practical):
- 1 glass of multipurpose flour (organic maida) 125gr
- 2 tablespoons of corn flour
- 1/8 teaspoon of saffron or natural coloring
- 1/2 cup curd (or plain yogurt) 120ml
- 1/2 cup of water (or more if needed) 120ml
- 1/2 teaspoon of baking soda
- 1 teaspoon lemon juice
- ghee oil or butter for frying
* Maida is a white flour from the Indian subcontinent, made from wheat. Finely ground without bran, refined and bleached, it is very similar to cake flour. Maida is used extensively to make fast foods, baked goods such as cakes, breads, various varieties of sweets and traditional breads.
Sugar syrup:
- 1 cup of sugar (use organic) 200 gr
- 1/2 to 3/4 cup of water (can be 1/2 cup + 2 tablespoons) 120ml to 180ml
- 1 pinch of saffron or optional kesar
- 1/4 teaspoon cardamom powder or elaichi powder
- 1 teaspoon lemon juice
Necessary equipment:
1 plastic bottle like ketchup or mustard sauce or zip lock bag or a cloth bag
How to prepare sugar syrup:
- Add sugar and water to a saucepan
- Boil over medium heat until reaching the consistency of 1 string
- Take a small portion of the syrup on a spoon. Cool it down a little bit and then take it between your thumb and forefinger
Gently spread your fingers apart, you should see a single string
- Pour lemon juice, cardamom powder and saffron.
Remove from heat, stir and set aside.
* If the syrup exceeds the point, spray a little water and mix. Stir and set aside.
Dough preparation method:
Add maida, cornmeal and saffron in a bowl. mix well until uniform. Then add the curd. Pour water and make a thick dough without lumps.
The dough should be thick, but of a fluid consistency. If necessary, add more water, beat the dough well with a whisk in a circular direction for 4 min. The dough will be smooth.
How to make Jalebi
Heat ghee butter (like a bottle butter) or oil over medium heat to fry the jalebis. If using oil, add 1 to 2 tablespoons of ghee to the oil. This enhances the taste.
Pour 1 teaspoon of lemon juice into the batter and mix well.
Check the consistency of the dough
The prepared dough should be smooth and thick. Place 2 or 3 tablespoons of pasta in the sauce bottle to check that the consistency is correct.
Then check that the oil is hot enough by dropping a small portion of the dough. It should appear immediately, without browning.
Now squeeze the bottle gently and move in a circular motion to obtain a spiral. If you are getting very thick jalebi, the dough is thick. Then, if you are getting very thin jalebis, the dough is thin.
To fix the thick dough, add a tablespoon or more of water. Then, to set the thin dough, add a tablespoon of maida (multipurpose flour).
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