How to make crisp, syrupy jalebi at home like a halwai
Jalebi can be made at home with a well-fermented batter, correctly heated oil and a lukewarm sugar syrup.
Jalebi is among the Indian sweets whose crispness and syrup-soaked sweetness many people love. We usually buy it from the market, but this time it can be made at home.
Like the hot jalebi sold in the market, a round jalebi that is crisp outside and slightly juicy inside can be made at home. Three things matter: preparing the batter properly, giving it full time to ferment, and keeping the oil at the right temperature while frying. If the fried jalebi is dipped immediately in lukewarm syrup, the syrup soaks in well and the crispness on top lasts a long time.
Ingredients for the batter: 1 cup refined flour (maida), 2 tablespoons cornflour, 2 tablespoons curd, a pinch of turmeric or orange food colour, water as needed, and ghee or oil for frying.
Ingredients for the syrup: 1 cup sugar, half a cup of water, a pinch of cardamom powder, half a teaspoon of lemon juice and a few strands of saffron, if desired.
First, take the maida, cornflour and curd in a vessel. Add water little by little and whisk the batter until there are no lumps. It should be neither too thin nor too thick. Add turmeric or a little orange colour and mix well.
Cover the batter and keep it in a warm place for about 8 to 10 hours, overnight if possible. A little fermentation gives the jalebi good flavour and the right texture.
To make the syrup, boil the sugar and water in a pan over medium heat. Once the sugar dissolves completely, cook the syrup until it turns slightly sticky. Then add the cardamom powder and lemon juice. Do not make the syrup too thick.
Whisk the fermented batter well once more. If it seems thick, add a very little water. To pipe the jalebi, fill the batter into a sauce bottle or a piping bag with a small hole at the tip.
Heat oil or ghee in a pan and keep the flame medium to low. Pressing the bottle, pipe round spirals to form the jalebi shapes. Fry the jalebi until golden and crisp on both sides.
Take out the hot fried jalebi and immediately put it in the lukewarm sugar syrup. Let it stay in the syrup for about 30 to 45 seconds, then take it out. This lets the sweetness soak into the jalebi well.
Place the ready jalebi on a plate. Served hot or lukewarm, the crispness and the taste of the syrup are even better. If desired, rabri can also be served with the jalebi.
