One of the favorite sweet of Gujarati people is Jalebi. Mostly they are eating on specially Sunday morning. As well as festival of Dusshera, especially people are bringing Jalebi at home.
Let’s discuss on Jalebi recipe
First of all, mix the corn flour, Maida, cooking soda, ghee and Food color (yellow) in the bowl. Then add curd, make a thick batter by adding more water. Keep it in a warm place for 12 hours/overnight or until it ferments well and also taking care of consistency level should be accurate. The Next day mix it very well with a ladle which should be a sticky & thick batter of dropping consistency. In other stove, boil sugar with food color, water until one string consistency & keep 15 minutes in medium high flame.
Then you can add lemon juice, essence like Elaichi, saffron, and keep in lowest heat possible. In a flat-bottomed pan, heat oil, ghee but check that level should be very low.
Take a cloth with a smallest hole in the middle or a durable Ziploc bag with hole in the middle. Fill with the batter and draw circles in a medium heated oil. Oil should never fume. And, also it should be enough to fry the Jalebi porous and crisp and adjust the heat accordingly. Make 3 to 4 circles per each piece and end the circle by overlapping the tip when you finish, otherwise the shape won’t be good.
Fry both the sides till it turns crisp then drain it and add immediately to the hot sugar syrup. Let it be dunked in the syrup for 2 minutes at least. After 5-10 minutes, exhaust it and arrange in a plate. Your crispy & tasty Jalebi is ready to serve.
The author is a software engineer by profession and a die-hard food fan! For a girl born and brought up in Delhi, food has always been her first love! Exploring new restaurants, new deserts and cooking some on her own are things she absolutely loves to do. Jalebi is her hot favourite & she can go heights to taste it.