Crispy instant Jalebis

Name: Crispy instant Jalebis
Total time: 900 s
Yield: 10-12 servings
Cuisine: Indian
Ingredients: 1 Cup Sugar; 1/4 Cup Water; 1/4 TSP Cardamom Powder; 1/4 TSP Saffron Strands; 1/2 Cup All-purpose Flour; 1 TSP Corn Flour; 1/4 TSP Baking Soda; 1/2 TSP Vinegar; 1 TSP Curd; 1/8 TSP Food Color (Yellow/Orange); as required Water; As required Oil for deep frying; 1 Tbsp Clarified Butter; as needed Finely chopped Pistachios; 1/8 TSP Saffron Strands; 1/2 TSP Dried Rose Petals

Nikita Choithani @Chef24

#boxweek8 #jalebi

The jalebis are sweets having crispy, chewy texture with a crystallized sugary coating.
It's an Indian dessert traditionally prepared during Diwali or Ramdan. You can have cold or hot.

#boxweek8 #jalebi

The jalebis are sweets having crispy, chewy texture with a crystallized sugary coating.
It's an Indian dessert traditionally prepared during Diwali or Ramdan. You can have cold or hot.

Nikita Choithani @Chef24

#boxweek8 #jalebi

The jalebis are sweets having crispy, chewy texture with a crystallized sugary coating.
It's an Indian dessert traditionally prepared during Diwali or Ramdan. You can have cold or hot.

#boxweek8 #jalebi

The jalebis are sweets having crispy, chewy texture with a crystallized sugary coating.
It's an Indian dessert traditionally prepared during Diwali or Ramdan. You can have cold or hot.

Saved

Ingredients

15 Minutes

10-12 servings

(1) For Sugar Syrup
1 CupSugar
1/4 CupWater
1/4 TSPCardamom Powder
1/4 TSPSaffron Strands
(2) For Jalebi Batter
1/2 CupAll-purpose Flour
1 TSPCorn Flour
1/4 TSPBaking Soda
1/2 TSPVinegar
1 TSPCurd
1/8 TSPFood Color (Yellow/Orange)
as requiredWater
(3) For Frying Jalebis
As requiredOil for deep frying
1 TbspClarified Butter
(4) For Garnishing
as needed Finely chopped Pistachios
1/8 TSPSaffron Strands
1/2 TSPDried Rose Petals

Saved

Steps

15 Minutes

1

(1) For Sugar Syrup -
Take sugar in a pan and add water. Keep stirring on low flame, so that the sugar dissolves.
2

Boil the sugar syrup and add saffron. Once one string consistency is attained, switch off the flame and add lemon juice and cardamom powder. (Lemon helps to avoid crystallizing sugar syrup and keeps your jalebis crispy).
3

(2) For Jalebi Batter -
In a bowl, add all-purpose flour, corn flour,curd and orange food colour. Mix well.
4

Then add vinegar and water. The amount of water to be added slowly and as required. Whisk well in round circular directions for 5 minutes. This adds volume to the batter and makes it even and smooth.
5

Now add baking soda and give a gentle mix. Small bubbles appear on the top, stir the batter lightly and it should have a flowing consistency.
6

Now pour this batter in the tomato ketchup bottle carefully.
7

(3) Frying Jalebis -
Heat oil in a pan and add ghee. (ghee gives a better flavour). Make sure your pan is not too shallow.
8

Now squeeze the bottle and make round spirals with the batter. When one side is partly cooked, turn over and fry the other side.
9

Fry till the Jalebis are a light golden, remove with a tongs and shake to drain the extra oil.
10

Then immediately drop the fried jalebis in the warm sugar syrup. Dip and turn over so that both sides are coated with the syrup.
11

(4) For Garnishing -Place it directly on serving plate, garnish it with pistachios, dried rose petals and saffron strands.