Indian sweets recipes: Jalebi
By Nandini Bhushan
Indian sweets or mithai hold a cherished place in the heart of Indian culture. More than just dessert, mithai is a symbol of joy, celebration and tradition. Mithai also carries an emotional value; it is offered in temples as prasad, exchanged as a gesture of goodwill and often prepared at home during festivals like Diwali, Holi and Eid. From spongy Rasgulla to nutty Kaju Barfi, Indian sweet symbolises the diversity of regional ingredients and age-old cooking techniques.
Also try: Indian sweets recipes: Mysore Pak
Jalebi
Golden, crisp and dripping with sweetness —- Jalebi is one of India’s most cherished sweets known for its golden spiral, crisp texture and juicy sweetness.
Ingredients
(Makes about 12 to 15 medium sized Jalebi)
For Jalebi batter
Maida: 1 cup
Cornflour : 2 tsp
Yogurt : 2 tsp
Baking soda : a pinch
Ghee or oil for deep frying
For sugar syrup
Sugar : 1 cup
Water : ½ cup
Cardamom powder : ¼ tsp
Saffron strands : a few
Lemon juice : ½ tsp
Rose water or kewra : a few drops (optional)
Step 1
In a pan add sugar and water. Heat until sugar dissolves completely then simmer until you get 1 string consistency.
Step 2
Mix maida, cornflour and yogurt in a bowl. Gradually add water to make a thick smooth batter.
Step 3
Add a pinch of soda and mix gently. Cover and let it rest for 6 to 8 hours or overnight for slightly fermentation.
Step 4
Heat oil or ghee in a flat bottomed pan on medium flame. Pour the batter into a piping bag. Pipe spirals directly into hot oil. Fry until golden and crisp.
Step 5
Immediately transfer hot Jalebis into warm sugar syrup. Let them soak for a couple of minutes. Remove and serve hot.
Enjoy hot jalebis on their own or with Rabri.
