Saturday, 15 October 2011

Jalebi (Fried Sugar Syrup dipped Roundles)

Jalebies though sinfully rich in calories are delight to eat. After having eaten spicy and hot Kachories Jalebies make a perfect sweet dish. Juicy crisp and yum yum yummy!!!  In some parts of India jalebies are eaten with curd/milk. Well, festive season and chill of winter does not come every month. I personally feel children in the family should be pampered with Indian savories and sweets. Our rich culture provides us with numerous varieties of dishes. So just try. Children as well their father will love you, as they say the best way to ones heart is through the stomach !!!!!!

Preparation time: 15 min.
Cooking time: 30 min. 
Total Jalebies made: 30 - 35 (Depends on the size you make).

Material required for Jalebi 
  • 250 gm. Maida ( Refined wheat flour wheat flour)
  • 150 ml. Buttermilk
  • Oil for frying.
Material required for Sugar Syrup 
  • 200 gm. Sugar.
  • 300 ml. Water.
  • 1/4 Tea spoon of Cardamom powder/ Nut meg powder.
Direction to make sugar syrup 
  • Take a thick bottom pan and put 300 ml. water to it.
  • Heat the water on high flame.
  • When water comes to boil add 200 gm. sugar and stir continuously till sugar dissolves.
  • Boil the sugar water solution till it becomes thick enough to draw two threads between your fingers when a drop is placed between the two fingers and the fingers are drawn apart (It will take 10 - 15 min.) 
  • Add Cardamom powder/nut meg powder, remove from gas and cover.
  • Keep aside this sugar syrup for cooling.
Directions to make Jalebies 
  • Take Maida in a bowl and add buttermilk slowly with regular mixing to it ,so as to make a pourable thick batter.
  • Cover it and keep it overnight to ferment.
  • Take a plastic bag and make a small (2mm.) hole at one corner.
  • Take a wok and put oil enough for frying and heat on high flame till smoking hot.
  • Reduce the flame and fill the plastic bag half with the fermented maida batter, fold the top so that the batter does not spill from top.
  • Hold the bag from top and press it directly on the hot oil making rounds till the space in the wok is used.
  • Bring the flame to high and quick fry till golden in color with quick turning the sides of rounds.
  • Remove the rounds from oil and immediately dip into cold sugar syrup, and with in one min. remove.
  • If the batter becomes thin and the rounds are not coming out like round coiled tubes  add little bit of rice flour. The rounds will not only come out like coiled tubes but he jalebies will be more crisp!!( I learnt this tip from my brother Gagan who is 17 yrs. younger to me !)
  • Jalebi maker containers are available in market purchase one it is a good investment for, by spending little money you will get away with the hassle of making the hole and some times spilling batter, but also enjoy making jalebies with ease and safety.
  • Make sure the batter is smooth.
  • The sugar syrup should not be too thin for the sweetness will be less and jalebies will become limp on soaking.
  • Too thick sugar syrup will make a crust of sugar on Jalebies on slight cooling which is not preferred and jalebies will become too sweet.
  • Some people prefer adding orange color to the batter so the jalebies look bright orange. i personally do not prefer artificial additives to be added. Other wise what will be the difference between market stuff and form Mom's kitchen with love. :):)

Hot juicy Jalebies are ready to serve. :)

1 comment:

  1. I tried it and turned out rio be awesome!! Perfect recipe!



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