What is Jalebi?
Jalebi = A deep fried, syrupy funnel cake-like dessert.
Timmi’s Tips and Tricks
- The turmeric has only been included to force a light orange color. Yellow, orange, or red food coloring can be substituted in for the turmeric per your color preferences.
- The oil should be heated up properly and then lowered to maintain heat. If the heat is too high, the jalebi may disintegrate in the syrup.
- oil for deep frying
- 1 cup water
- 1 cup sugar
- few threads saffron
- 1 cup flour
- 1/2 tsp baking powder
- 1/4 tsp baking powder
- 1/4 tsp haldi turmeric
- 4 tsp yogurt
- 1/6 cup water
- Heat a pot on high. Combine all syrup ingredients and mix until water boils.
- Take syrup off heat and pour into a shallow bowl.
- Mix together all the jalebi ingredients except the water.
- Add water little by little until the batter formed is still thick enough to be piped but no thinner. Err on the side of being a bit too thick than a but too thin.
- Pour batter into a piping bag or into a freezer bag with the tip cut off (use a very small cut).
- Heat oil in a kadai or wok on medium to prepare to deep fry the jalebis. Once the oil is hot, lower the heat to low and leave it there while making the jalebis.
- Pipe in the batter in a circular motion to form a small funnel-cake like shape, a few inches in diameter.
- Flip once the bottom side is cooked and allow the second side to cook.
- Take out the jalebi from the fryer and put it into the shallow syrup bowl. Soak the jalebi in the syrup for 30-45 seconds per side.
- Repeat with the rest of the batter. Remember to increase the heat before adding the batter into the oil and then decrease once it's in.
- Remove from syrup and eat hot as is or, preferably, with some rabri.
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