Jalebi (North-Indian dessert)!!

Thanks to all those who were waiting for my next post and sorry for keeping you waited as i was making sure to come up with an "Interesting Temptation", and so here i come with the king of sweets....JALEBI!!!

This crispy, syrupy dessert is well loved everywhere in India. One of India’s favorite sweets ( I say this because it’s my favourite too ) and it’s history goes back to the days of kings and queens. Though it’s origin is not known exactly, many believe it came out of the kitchens of Punjab or Rajasthan.

Whenever I think of Jalebi, I cannot forget the advertisement (Ramu Kaaka – Jalebiii) which used to come years ago in our TV channels , I loved watching it back then, love it even now!

http://www.youtube.com/watch?v=mk8Z0WbSWV0

Not going by the looks, Jalebi has a soft and chewy taste and usually eaten when it's hot and dipped in sugar syrup. For those who haven’t tasted Jalebi, here’s your chance to do so.

There are many recipes on Jalebi...The trick to getting right Jalebis is getting correct fermentation of the batter. Keep trying variation in temperature and slight adjustment of the ingredients to master this skill that all your family and friends would love. I fermented the batter for 24 hrs, it gives tartness to the jalebi.

Don't get dissapointed if you end up with bad shapes in your first attempt......this is my 3rd attempt.

You will need:

2 cups All purpose flour

2 tbsp rice flour (it is added for extra crunchiness)

3/4th cup yogurt + 1/2 cup warm water

1/2 tsp baking powder (yeast can also be added instead)

1/2 tsp saffron threads, slowly dry-roasted and powdered

Ghee or vegetable oil for frying

For Syrup:

2 cups sugar

1 cup water

1/2 tsp green cardamom seeds powder

11/2 tbsp rose water

Directions:

Mix the flour, baking powder, yogurt and warm water in a bowl.

Add a pinch of saffron to it and whisk until smooth.

Keep the batter aside for 24 hours to ferment.

Whisk thoroughly before use.

Pour the batter into a ketchup dispensing bottle or a cone.

Step 1 shows batter on 1st day

Step 2 shows batter after 24 hrs fermentation

Step 3 shows the sugar syrup

Step 4 shows the jalebi done in the hot oil

I use a disposable Pastry bag as it is very convenient to hold and press for the desired coils.

Prepare one string syrup by dissolving sugar in the water and rose water mixture.

Just before the syrup is ready add saffron and cardamom powder.

Heat oil in a wok.

To test for the right temperature, drop a small amount of batter into the oil. If it sizzles and rises to the top of the oil, the oil is hot enough. Keep the flame on medium at all times to ensure all round cooking of the jalebis.

Pour the batter in a steady stream to form coils. Make a few at a time.

Deep fry them until they are golden and crisp all over but not brown.

Remove from the wok and drain on paper towel and immerse in the syrup.

Leave for at least 2-3 minutes till they completely soak in the syrup.

Take the jalebi out of syrup.

Served hot on the streets of india, it goes really well with ice cream or the other indian dessert - rabdi.

Here's my first attempt pic.

My 2nd attempt pic

My 3rd attempt pic

Showed all the 3 pics to say that practice definetely makes us perfect.

This is the most Cruncy, juicy and mouth watering dish i've ever tasted.

So this is all about Jalebiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii.

So i guess this is all for now. Will come again soon with yet another Temptation. Till then take care and have a happy weekend.

This Jalebi is on its way to 'Mithai Mela' hosted by Srivalli.