We are back with another crowd favourite recipe, a sweet and crispy rose jalebi that tastes amazing and looks so beautiful. Everyone loves jalebi and once you start eating you can't stop, that's how good the recipe is.
Jalebi is a famous Sweet Dish in India. It is a popular street treat that has also been escalated to some fine dine restaurants. It's essentially a flour dough fried in ghee and then soaked into a thick sugar syrup with some saffron. Some people like their jalebi thin and crisp, while some prefer it thick and syrupy. You can make yours any way you like, by just pouring the right amount of batter.
A jalebi is a popular sweet and crispy Indian dessert that we've savoured countless times but have seldom tried to make at home. Well, we've got you covered, because this recipe here is the perfect reason for you to try and make jalebi at your home by yourself and all for yourself (and perhaps for your loved ones, too).
1) To make the jalebi batter, add flour to a large bowl, with yoghurt and vinegar, and whisk the mixture to the right consistency with water as required. Add baking soda right at the end.
2) While the mixture rests for 15 minutes, in a stainless steel Chef’s panprepare your chashni by adding granulated sugar and water. Let the mixture come to a boil as the sugar dissolves.
3) Once the sugar is dissolved, add a generous pinch of saffron to the chashni and stir it in. Check the consistency of the chashni by stretching it between your finger tips, it should form 1 thin string of sugar once pulled.
4) In a separate stainless steel sauteuse, heat your desi ghee for frying the jalebi. Once the ghee is hot, on medium low heat, add your jalebi batter with a squeeze bottle in spirals to form the jalebi.
5) Fry the jalebi for 2-3 minutes, flipping once. Take the jalebi out once nice and crispy. Transfer the jalebi directly into the chashni that is being heated. Let the jalebi soak in there for 30-40 seconds.
6) Once the jalebi is soaked in sugar, take it out and serve it hot. Optionally garnish it with some crushed pistachio.
Expert Tips
1) Add the baking soda just before frying the jalebi for best results.
2) Saffron brings in the colour of the jalebi, so do not avoid it.
3) Make sure to add the jalebi in the chashni directly otherwise it won’t soak the syrup properly.
We are back with another crowd favourite recipe, a sweet and crispy rose jalebi that tastes amazing and looks so beautiful. Everyone loves jalebi and once you start eating you can't stop, that's how good the recipe is.
To make the jalebi batter, add flour to a large bowl, with yoghurt and vinegar, and whisk the mixture to the right consistency with water as required. Add baking soda right at the end.
While the mixture rests for 15 minutes, in a stainless steel chef’s pan prepare your chashni by adding granulated sugar and water. Let the mixture come to a boil as the sugar dissolves
Once the sugar is dissolved, add a generous pinch of saffron to the chashni and stir it in. Check the consistency of the chashni by stretching it between your finger tips, it should form 1 thin string of sugar once pulled.
In a separate stainless steel sauteuse, heat your desi ghee for frying the jalebi. Once the ghee is hot, on medium low heat, add your jalebi batter with a squeeze bottle in spirals to form the jalebi
Fry the jalebi for 2-3 minutes, flipping once. Take the jalebi out once nice and crispy. Transfer the jalebi directly into the chashni that is being heated. Let the jalebi soak in there for 30-40 seconds.
Once the jalebi is soaked in sugar, take it out and serve it hot. Optionally garnish it with some crushed pistachio.
Recipe Video
Recipe Note
A good jalebi depends on the batter. If the batter is too loose it might not form connected spirals and might blister a lot. If the batter is too thick it might be too dense and not puff up.
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