INSTANT JALEBI |THE SHORT ROUTE TO DELICIOUSNESS
Instant Jalebis a.k.a Jilebis are discs of crunchy deliciousness filled with light sugar syrup. Who needs Oreos with milk when they can haveInstant jalebis? Seriously guys, don’t get offended because I disregard Oreos. You must try this, dunk and eat; your stairway to foodie heaven!
If you are a regular here, you must have already realized that I don’t care much for sweets. I always prefer savory over sweets. Since, I blog about recipes that I actually love making and eating, I hardly ever blog about sweets and desserts. Then, there are days when a sudden sugar craving strikes and I surf through the blog and feel disappointed that I have shared with all of you such few dessert recipes. Or, there are days when I am just working on recipes and I realize that a food blog can never be complete without recipes from all over the world covering all kinds of tastes. This is when; I actually make an effort to try out a recipe that will satisfy your sweet tooth.
Thus, came upon my household, the saga of the instant jalebis. For most Indians, Jalebi is synonymous with a very popular ad on television where a young boy decides to run away from home and his grandpa lures him back from the railway station with tempting homemade jalebis. An ad that stole your heart and increased your fondness for the sweet, unruly circle (and of course the boy!) For most non-Indians, I am pretty sure, it reminds them of funnel cake because the first time I ate funnel cake, I was reminded of jalebi! 😀
Whatever these instant jalebis remind you of, I shall guarantee you that you will not regret making these especially since the recipe uses yeast and cuts down the 24 hour fermentation process to just about an hour.
Here is the recipe for:
INSTANT JALEBI | THE SHORT ROUTE TO DELICIOUSNESS
For the Jalebis
- 1 cup all purpose flour
- 2 tbsp corn flour
- 1 tbsp besan –chickpea flour (Optional)
- 1/2 tsp turmeric
- 2 tbsp plain yogurt
- 1 tbsp oil
- 1 tsp rapid rise yeast
- Upto 1/2 cup warm water
- A pinch of Sugar
- A pinch of salt
- Oil for deep frying.
For the Syrup
- 1 cup white sugar
- 1/2 cup water
- 2 tsp lemon juice
- Saffron strands
- 5-6 green cardamom cracked open and seeds powdered
- Dissolve the yeast and sugar in 3 tbsp of warm water and set aside for 5 minutes. The yeast begins to froth which is the sign of active yeast. If yours does not, either the water is hot or you will need a fresh batch of yeast.
- In a mixing bowl, mix the rest of the ingredients meant for the jalebis except the water and yeast mixture.
- Once the yeast has bloomed (the appearance of froth), add it in with the flour.
- Add the rest of the warm water, in small quantities to make smooth, lump-free thick pancake like batter. The batter has to be thick because the next step of fermentation will make it slightly runnier.
- Cover and let it rest in a warm place for about an hour.
- Meanwhile, after about 45 minutes, make the sugar syrup for the jalebis.
- In the meantime, mix the sugar and water in a pan. Bring this mixture to a boil and continue to simmer till the sugar syrup thickens.
- After about 10-15 min, test for the thickness of the syrup. Take a drop of syrup between your thumb and pointer. The syrup should feel sticky and stringy and not watery.
- Now, add the cardamom and saffron. Add the lemon juice and take the pan off the heat.
- Use a wide bottomed, shallow pan to add 2-3 inches of oil for deep frying. Set the oil on medium high heat.
- Check on your batter. The fermented batter, now all aerated would have also risen above its earlier levels.
- Fold the batter in with a light hand. The batter should now be of pourable consistency but thick. It should flow like a ribbon when dropped from a height.
- Use a Ziploc bag with the end cut off to make a piping bag or use squeeze bottles. Add the batter into it.
- Check the temperature of the oil by adding a drop of batter into it. The batter quickly rises to the surface. The oil is sufficiently hot.
- Pipe the patter into the oil in concentric circles to make small discs. Once the jalebi rises to the surface, flip them around and them crisp up. This happens quite quickly.
- Drain them out of the oil into the sugar syrup. Coat the jalebis on both sides quickly (15-20 seconds) and transfer them to a serving dish.
- Garnish with almond slivers and saffron strands and serve them hot with cold milk or whipped cream or rabdi (a milk dessert)
To get those perfect crisp jalebis, please bear in mind,
1) The batter before fermentation has to be thick. If too thin, you will be unable to pipe the jalebis
2) The batter has to be lump free. Lumps can get stuck in the nozzle of the squeeze bottle and cause the nozzle to pop open
3) The sugar syrup has to be thick. If too thin, the jalebis will turn soft when cold.