Jalebi recipe
This deep-fried Indian sweet is utterly irresistible. They come in all sorts of intricate designs but don’t worry too much about this – you can make them whatever shape you like.
Note: This recipe requires 6–8 hours fermenting time.
Ingredients
- 250 g plain flour
- 75 g cornflour
- 1 tsp baking powder
- 250 g coconut milk yogurt
- 0.5 tsp red food colouring
- 8.8 oz plain flour
- 2.6 oz cornflour
- 1 tsp baking powder
- 8.8 oz coconut milk yogurt
- 0.5 tsp red food colouring
- 8.8 oz plain flour
- 2.6 oz cornflour
- 1 tsp baking powder
- 8.8 oz coconut milk yogurt
- 0.5 tsp red food colouring
- 400 g caster sugar
- 8 green cardamom pods, crushed
- 1 pinch saffron threads
- 2 tsp lemon juice
- 250 ml sunflower oil, or enough for deep-frying
- 14.1 oz caster sugar
- 8 green cardamom pods, crushed
- 1 pinch saffron threads
- 2 tsp lemon juice
- 8.8 fl oz sunflower oil, or enough for deep-frying
- 14.1 oz caster sugar
- 8 green cardamom pods, crushed
- 1 pinch saffron threads
- 2 tsp lemon juice
- 1.1 cups sunflower oil, or enough for deep-frying
Details
- Cuisine: Indian
- Recipe Type: Sweet
- Difficulty: Medium
- Preparation Time: 20 mins
- Cooking Time: 20 mins
- Serves: 10
Step-by-step
- Sift the flour, cornflour and baking powder into a mixing bowl, then add the yogurt and food colouring and mix well until the batter is thick but still has a pouring consistency.
- Set aside to ferment in a warm place for 6–8 hours.
- When you are ready to cook the jalebis, make the sugar syrup. Add the sugar to a saucepan along with 150ml/5floz water, the crushed cardamoms and saffron, and bring to the boil (this takes about 5–6 minutes). Once the mixture has become sticky, add the lemon juice so the syrup doesn’t crystallize and set aside.
- To fry the jalebis, heat the oil in a deep frying pan over a medium heat to 180°C/356°F.
- While the oil is heating up, put the batter in a piping bag and, once full, cut a tiny whole at the bottom to make the jalebi swirls.
- Hold the bag from the top and swirl the batter in a round shape straight into the oil. Make only three at a time so there is space to cook both sides and the oil stays hot.
- When the batter is golden brown and crispy, remove from the oil using a slotted spoon to drain the oil, then add to the syrup and leave to soak for about 2 minutes.
- Remove from the syrup and serve hot.
This recipe is from ZAIKA by Romy Gill. Published by Seven Dials, £20, out now.
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