Welcome to Little Chef’s Apron. Today we’ll make something that is a popular and a very delicious dessert in India ( mostly in north India) so read along and cook!
The sugar syrup:
1.5 cups sugar
3/4 cup water
2 cardamom pods
3 -4 strands of saffron
3 drops lemon juice
. First, add the sugar and water to a vessel and switch on the heat to medium flame.
. Now, add the flavouring and stir well. Once the sugar is dissolved in the hot water, add the lemon juice. Adding an acidic agent would help the sugar not to crystallise again.
. Cook it for 5-7 minutes on low flame till it is slightly sticky but not thick.
Switch off the flame and start with the jalebi batter.
1 cup all purpose flour
Water as needed
Pinch of orange colour
1/4 cup ghee
Oil for frying
. First, add flour and ghee to a bowl. Then add the colour.
. Mix it slightly just to incorporate the ghee into the flour. We will not be adding any sugar here because all the sweetness will come from the syrup.
. Add water slowly, to form a thick batter. It should have no lumps and should fall off in intervals.
Take a piping bag and fill it with this batter. I am using a round tip, small nozzle to get the proper shape but you can use any plastic cover or zip lock bags.Now, place the vessel with oil onto the heat on high flame. The oil should be medium hot and not smoky hot.
. Now, switch off the flame and pipe it out in a circular motion. Make sure you are not dropping the batter from a height or else it would splatter in the hot oil.
. I prefer to do 3 jalebis at a time but you can do as much as you are comfortable with.
. Switch on the flame for the sugar syrup for it to be a little warm again. And now, when the jalebi turns crispy and changes it’s colour, add it immediately to the warm sugar syrup. Let it soak for 7 to 10 seconds and transfer it to a strainer.
. Now, do the same for all the remaining batter and transfer it to a plate. Garnish it with some chopped, blanched almonds and serve warm!
. I hope you guys liked the recipe and let me know in the comments. Also feel free to ask any doubts, suggestion and requests!