Easy Tips On How To Make Delicious Jalebi Recipes

 
Jalebi is a very traditional dish which is not only popular in India but also in Pakistan and other  Middle Eastern countries. Without jalebis, many festivals lose their meaning as sweet dishes are a very integral part of festivals all over the world. The very popular jalebi is made of fried batter soaked in sugar syrup.

Jalebi Recipe

The grandmother’s jalebi recipe, which is the traditional one uses yoghurt that is made to settle overnight. In many homes and sweet shops, dry yeast is used to fasten the process of making these awesome sweet dishes. With yeast, an entire batch of these mouth-watering jalebis can be prepared in one hour, if one has practised the art of jalebi making.

Easy tips to make the jalebi recipe in the traditional way

Putting the ingredients together – Natural fermentation is the process by which the batter gets the airiness. Curd is used in Indian households often as an Indian dessert and in this case it can be used as a leavening agent. Buttermilk or Greek yogurt can be used as a supplement as long as it has active live cultures.

Mixing the batter perfectly - The dry ingredients are to be whisked up in a non-reactive bowl. The yogurt is to be added and to prepare a thick batter it must be well stirred. Food colouring to be added in case one wishes to give that golden colour. For those who want to keep it totally traditional, saffron can be added instead. The batter is to be mixed in such a manner that the outcome is like a pancake. If it gets too thick, then water can be added and stirred all along. In case it gets thin, then few spoonful of flour has to be added. The batter must be just right enough to be able to be piped.

Allowing fermentation- For the perfect jalebi recipe, the bowl needs to be covered and kept overnight or for more than 12 hours in a warm temperate area. Soon the batter will rise to become fluffy and ready to use.

Low heat fry - The oil is to be kept at a low heat as in case it is overheated, the batter will get strewn all over in the vessel and it will be tough to give it the right shape. The heat can be increased once it takes the shape.

The sugar syrup – To complete preparation of this Indian dessert, sugar water is boiled with lemon juice, cardamom powder and saffron strand till the mixture gets sticky. Once the jalebis are fried crisp, they are transferred from the hot oil and dipped into the sugar syrup. Soon these are dipped into the sweet syrup on either sides and are ready to be served.

Each family has their own indigenous jalebi recipe and way of serving the jalebis. Jalebis are also enjoyed along with rabri. This combination of jalebi and thickened milk or rabri is absolutely amazing. So, next time the relatives drop in, surprise them with these sinful sweet endings after a hearty meal.